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Baked Eggs, Grandma-Style

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K Pine

"Fluffy baked eggs that are great for a family brunch. Original recipe was from Grandma, but Kathy made a few modifications."
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1 h servings 199 cals
Original recipe yields 12 servings

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. Layer Cheddar-Monterey Jack cheese blend and mozzarella cheese in the prepared baking dish.
  3. Heat 2 tablespoons butter in a large skillet over medium-high heat; saute mushrooms and green onions until mushrooms are golden brown, 5 to 10 minutes. Add spinach and tomatoes; saute just until spinach wilts, 3 to 5 minutes. Spoon vegetable mixture over cheese mixture.
  4. Whisk eggs, half-and-half, mustard, marjoram, tarragon, and black pepper together in a bowl; pour over vegetable mixture. Dot remaining butter on the egg mixture.
  5. Bake in the preheated oven until a knife inserted near the center comes out clean, 35 to 45 minutes. Let stand 5 minutes before serving.


  • Cook's Notes:
  • Can also add cooked meat (ham, sausage, or bacon) to sauteed vegetables if desired.
  • Dijon mustard can be substituted for the yellow mustard, if desired.
  • Use cream in place of half-and-half for fluffier eggs.

Nutrition Facts

Per Serving: 199 calories; 15.5 g fat; 3.7 g carbohydrates; 12.2 g protein; 218 mg cholesterol; 232 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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