Best 6 Scrambled Egg Spinach Casserole Recipes

HEALTHY SPINACH SCRAMBLED EGGS

Steps:

• Gather the ingredients.
• Heat a large skillet over medium-high heat and coat it well with cooking spray. If you prefer, use a nonstick skillet for easier cleanup later.
• Crack the eggs into a medium-sized dish. Using a wire whisk, beat the eggs and break up the yolks completely.
• Add the milk to the egg mixture, followed by the salt and ground black pepper. Whisk the mixture together well.
• Pour the egg mixture into the heated pan, using a fork to stir the egg mixture continuously as it cooks. (If you are using a nonstick skillet, stir the eggs with a wooden spoon or silicone tool since a fork can scratch the pan's surface.)
• When the eggs begin to take form, add the spinach to the pan.
• Continue cooking the eggs and spinach until the spinach wilts and the eggs are no longer runny, about 2 minutes.

SCRAMBLED EGG CASSEROLE

Steps:

• In a large saucepan, melt 2 tablespoons butter. Whisk in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in cheese; set aside. , In a large skillet, saute ham and onions in 3 tablespoons butter until onions are tender. Add eggs; cook and stir until eggs are almost set. Stir in mushrooms and cheese sauce. Transfer to a greased 11x7-in. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Cover and refrigerate for 2-3 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 25-30 minutes or until top is golden brown. Sprinkle with additional green onions if desired.

EGG AND SPINACH CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
• Beat the eggs in a mixing bowl with the onion and flour until the flour is no longer lumpy. Stir in the spinach, cottage cheese, Cheddar cheese, butter, salt, and pepper until evenly combined; pour into the prepared dish.
• Bake in the preheated oven until the casserole is bubbly and the top is golden brown, about 45 minutes.

SCRAMBLED EGG CASSEROLE

Steps:

• Mix eggs and cream; scramble in a frying pan with butter. Add salt and pepper.
• Put scrambled eggs in 3 quart casserole dish. Pour top with soup, cheese, and bacon.
• Bake at 250* for 30 minutes.
• Note: Can be refrigerated overnight, then baked 45-60 minutes.

SPINACH & TOMATO SCRAMBLED EGG WITH FETA CHEESE

Steps:

• Spray a small frying pan with nonstick spray and warm over medium heat. Add the tomatoes and spinach. Cook until spinach is wilted and tomatoes are sizzling.
• Add the egg and stir to mix with spinach and tomatoes. Cook for a few minutes per side until the egg is done to your likeness. Top with feta cheese, salt and pepper.

LIGHT & SIMPLE SPINACH SCRAMBLED EGGS WITH GOAT CHEESE

Steps:

• Spray a pan with olive oil spray.
• Crack one full egg into the pan, adding only the egg whites of 2 other eggs.
• Sprinkle dried garlic and black pepper to taste (garlic salt can be added instead if you prefer that).
• When the egg has just hardened on the bottom (the eggs on the top should still be in liquid form), scramble the eggs.
• Squeeze any excess water from the spinach leaves and add them to the eggs. Let the spinach leaves cook until it's time to stir the scrambled eggs again.
• Cook until the spinach leaves are wilted.
• Add the goat cheese (you can use crumbles if you prefer) to the SIDE of the plate and use as a "dip". I find if you mix the goat cheese into the scrambled eggs, it dilutes the flavor of the goat cheese greatly.
• Enjoy!