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Eggs Florentine Casserole

Eggs Florentine Casserole

Nutrition Facts
  • cal. (kcal) 313
Eggs Florentine Casserole
  • Makes: 6 servings
  • Prep: 10 mins
  • Bake: 40 mins at 375°F
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by 4 people
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Ingredients

  • 1 large potato, about 10 ounces, cooked and diced
  • 1/2 cup water
  • 12 eggs
  • 1 cup reduced-fat shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 2 10 - ounce packages frozen chopped spinach, thawed and water squeezed out
  • 2 ounces Canadian bacon, finely chopped

Directions

  1. Place potato in a microwave-safe dish. Add water and cover with plastic, venting at corner. Microwave 5 minutes on HIGH. Drain and reserve.
  2. Heat oven to 375 degrees . Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
  3. In a large bowl, whisk together eggs, cheeses, salt, nutmeg and black pepper. Stir in spinach and potato.
  4. Pour egg mixture into prepared baking dish. Sprinkle the chopped Canadian bacon over the top. Bake at 375 degrees for 40 minutes or until set in center. Cool slightly before serving. Makes 6 servings.

Nutrition Information for Eggs Florentine Casserole

Servings Per Recipe: 6
PER SERVING: 313 cal., 18 g total fat 451 mg chol., 864 mg sodium, 11 g carb. (2 g fiber), 26 g pro.

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