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Garden-Fresh Egg Casserole

Make an easy breakfast casserole that’s great for a crowd by combing eggs,  cheese, spinach, and chopped tomato in a single baking dish.  It’s a great make-ahead choice for breakfast or brunch entertaining. 

Gooseberry Patch OCTOBER 2012

  • Yield: 8 to 10 servings

Ingredients

  • 1 cup buttermilk
  • 1/2 cup onion, grated
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 cup cottage cheese
  • 1 cup spinach, chopped
  • 1 cup tomatoes, chopped
  • 1/2 cup butter, melted
  • 18 eggs, beaten

Preparation

Mix all ingredients together; pour into a greased 13"x9" baking pan. Cover; refrigerate overnight. Bake at 350 degrees for 50 minutes to one hour. Serves 8 to 10.

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Garden-Fresh Egg Casserole recipe

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