Fluffy baked eggs that are great for a family brunch. Original recipe was from Grandma, but Kathy made a few modifications.



Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

  • Layer Cheddar-Monterey Jack cheese blend and mozzarella cheese in the prepared baking dish.

  • 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.

  • 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.

  • 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

199 calories; 15.5 g total fat; 218 mg cholesterol; 232 mg sodium. 3.7 g carbohydrates; 12.2 g protein; Full Nutrition