Spinach, Asparagus and Cream Cheese Egg Bake
Description
This is a variation on the recipe for Spinach Eggs. It's the same process, only I add sliced asparagus into the spinach and cream cheese mixture. It's a great dish for breakfast or brunch and it re-heats in the microwave beautifully. When I know that we have early morning appointments, I make a big tray of it for days when there's no time to make breakfast.
I have made the dish hundreds of times and have experimented with adding jalapeños, different cheeses, asparagus, even kale--all have turned out pretty great, so feel free to improvise with this one!
This dish is also great as an entree for a vegetarian. When the call comes from the church to take food to a home-bound parishioner, I always take this dish because it's great for any meal of the day, whether for a vegetarian or not. And it's always a crowd-pleaser--it's the dish everyone wants the recipe for after an event. Mr. Stone Soup even makes it for his annual men's fishing trip to the great pleasure of the fishermen!
Ingredients
Instructions
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Pre-heat oven to 375*
Put frozen spinach, cream cheese, salt and pepper into a microwave-safe bowl and cover with paper towels (or loosely with a lid). Cook on high for about 6 minutes.
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While the spinach and cream cheese mixture is heating in the microwave, wash, trim and slice the asparagus.
Take the container out of the microwave, add the sliced asparagus, and stir. Place bowl back in microwave and cook on high for another 2-3 minutes until the mixture is hot.
In the meantime, take out your casserole dish and spray thoroughly with Pam. I always use a 7 x 10 pan for this dish, which is an odd size, so whatever casserole dish you have that's close to that size will do.
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When the mixture is hot, carefully take it out of the microwave (remember the bowl will be hot!) and mix thoroughly. Pour the contents of the bowl into the prepared casserole dish and even out. Using the back of a large serving spoon, hollow out little holes at each of the four corners of the casserole. Carefully crack an egg into each hollow (it helps to use smaller eggs).
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Cover with cheddar cheese and place into the pre-heated oven. Bake for 35-40 minutes, or until the cheese is melted and slightly crispy on top, and the eggs are set. Cover with aluminum foil and bake for longer if necessary.
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