Name: Spinach Egg Bake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 15 servings
Ingredients: 4 bunches green onions, finely chopped; 1/4 cup butter; 1 pound fresh spinach, trimmed; 6 tablespoons minced fresh parsley; 12 large eggs; 1/2 cup sour cream; 1/2 teaspoon salt; 1-1/2 cups shredded cheddar cheese; 1/2 cup grated Parmesan cheese

This potluck pleaser showcases mouthwatering Wisconsin cheddar cheese. I first made this egg bake for an after-church breakfast. The big pan disappeared in a hurry!—Genny Derer, Madison, Wisconsin

Ingredients

4 bunches green onions, finely chopped

1/4 cup butter

1 pound fresh spinach, trimmed

6 tablespoons minced fresh parsley

12 large eggs

1/2 cup sour cream

1/2 teaspoon salt

1-1/2 cups shredded cheddar cheese

1/2 cup grated Parmesan cheese

Instructions

1 In a large skillet, saute onions in butter for 2 minutes or until tender. Add spinach and parsley; saute 3 minutes longer or until heated through. Remove from the heat and set aside.

2 In a large bowl, beat the eggs, sour cream and salt until smooth. Stir in the spinach mixture and cheddar cheese. Pour into a greased 15x10x1-in. baking pan. Sprinkle with Parmesan cheese.

3 Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Cut into squares.