Egg and Spinach Casserole

Makes about 6 servings

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  • 1 16-ounce bag frozen chopped spinach
  • 6 large eggs
  • 1 tablespoon shredded cheese
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • Nonstick cooking spray


  1. Preheat the oven to 350°F.
  2. Wash your hands well with soap and hot water.
  3. Thaw the spinach in the microwave or under cool running water.
  4. Place the spinach in a strainer. Place the strainer in the sink. Squeeze as much water out of the spinach as you can.
  5. Crack the eggs into a small bowl. Stir the eggs with a fork or whisk. Stir the eggs until they are all bright yellow.
  6. Add the cheese, onion powder, salt, and black pepper to the eggs. Stir until all the ingredients are mixed together well.
  7. Spray a medium-sized baking dish or a pan with high sides with nonstick cooking spray. The pan should be about 8 inches square. Make a light coating.
  8. Spread the dry spinach in the bottom of the baking dish. Make an even layer.
  9. Pour the egg mixture over the spinach.
  10. Stir gently to make sure the spinach is covered.
  11. Bake in the oven for 15-20 minutes, or until the eggs are done and the top is lightly browned.
  12. Carefully remove the pan from the oven.
  13. Cut the casserole into 6 equal pieces. Serve the casserole while it is hot.
  14. Refrigerate any leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.