Comfort Spinach Egg Casserole
A comforting spinach and egg casserole that is versatile from morning to night. It makes an eggcellent base for a poached egg the next morning.
Servings: 8 -10 servings
Calories: 315kcal
Ingredients
- 1 small onion diced
- 2 tsp. garlic
- 1/2 red pepper diced
- 1 Tbsp. butter
- 2 cups light ricotta cheese
- 1/2 cup mozzarella cheese
- 2-10 oz. packages frozen spinach thawed and drained very well
- 4 beaten eggs
- 1/4 cup butter melted and cooled
- 2 Tbsp. flour
- Salt and pepper to taste
Topping
- 1/2 cup Parmesan cheese
- 1 cup Ritz crackers
- 2 Tbsp. butter melted
Instructions
- Preheat oven to 350F. Heat the 1 Tbsp. butter in a medium skillet and add onion, red pepper and garlic and saute on medium low for 5 min. until the onion is translucent.
- Meanwhile in a large bowl add the ricotta, mozzarella, spinach, eggs, butter, flour, salt and pepper. Add the onion mixture when done and cooled slightly. Mix well and then place in a greased 9x13 casserole and bake for 40-45 min. Make sure the center is cooked.
- For the topping mix together the crackers, cheese and butter. Sprinkle on top and broil for 1-2 min. until golden brown and crispy. Serve immediately cutting in squares or scooping out.
- If there are leftover try a poached or fried egg on top for breakfast!
Nutrition
Serving: 1 | Calories: 315kcal | Carbohydrates: 14g | Protein: 15g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 407mg | Potassium: 200mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1833IU | Vitamin C: 11mg | Calcium: 321mg | Iron: 1mg