Spinach Egg Bake

50 servings


1 serving provides:

  • 2 ounces meat/meat alternate, ¼ cup dark green vegetables.

PrimeroEdge Recipe Code: SR110039

Category: Leafy Greens


Spinach Egg Bake

9 lb 2 oz  Local spinach, fresh, trimmed, washed
50 large OR 2 qt + 1 pt + ½ cup   Eggs
4 oz   Mozzarella cheese, shredded
2 TBL + 2 tsp   Onions
1 tsp   Black pepper, ground
1 tsp   Salt, table
As needed   Nonstick cooking spray
⅓ cup   Vegetable oil

Spinach Egg Bake Directions

  1. Preheat oven to 350°F.
  2. Roughly chop spinach.
  3. Whisk eggs in a large mixing bowl. Variation: Liquid whole eggs may be substituted for
    fresh eggs.
  4. Add mozzarella cheese, dehydrated onions, salt, and black pepper. Mix well.
  5. Assembly: Heavily coat 2½ -inch full steam table pan(s) with nonstick cooking spray.
    (For 50 servings, use 2 pans.) Divide spinach into equal portions, about 4½ lb. Spread each portion evenly on the bottom of each pan. Sprinkle oil over spinach. Wilt spinach by putting pans in 350°F oven for 10-15 minutes or until most of the water is cooked out of the spinach.
  6. Top each pan of wilted spinach with the egg mixture. Each pan should have about
    5 ½ cups of the egg mixture.
  7. Keep the vegetables spread evenly by slightly stirring the mixture with a spatula
    or spoon.
  8. Place steam table pan(s) in the oven.
  9. Bake for 30 minutes.
  10. Broil on high for 2 minutes or until the eggs are set and the top is a light golden brown. Remove immediately to prevent burning. Caution: Use hot pads as pan(s) will be very hot. Critical Control Point: Heat to 160°F or higher for at least 15 seconds.
  11. Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece (2” x 3¾”).
    Critical Control Point: Hold at 140°F or higher.

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