Spinach Egg Bake
Prepare this at the beginning of the week and you will have a quick breakfast ready for a few days. This makes six servings and keeps well in the refrigerator for a few days. It is a good source of both iron and calcium.
Ingredients
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12 eggs
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1 pound baby spinach, coarsely chopped
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1 tablespoon butter
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½ teaspoon salt
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1 cup shredded or crumbled cheese
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¼ teaspoon black pepper
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½ teaspoon dried dill
Instructions
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In a large pan, melt butter over medium-low heat.
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Add spinach and cook until wilted, about 5-10 minutes.
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Crack the eggs into a large bowl and beat.
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Add the salt, cheese, pepper and dill and mix well.
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Grease a 9x13 inch baking pan.
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Spread the cooked spinach evenly across the bottom of the pan.
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Pour egg and cheese mixture over the spinach.
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Bake at 350F for 25 minutes or until golden brown on top.