Spinach Egg Bake
50 servings
Crediting:
1 serving provides:
- 2 ounces meat/meat alternate, ¼ cup dark green vegetables.
PrimeroEdge Recipe Code: SR110039
| Category: | Leafy Greens |
Ingredients
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
- Preheat oven to 350°F.
- Roughly chop spinach.
- Whisk eggs in a large mixing bowl. Variation: Liquid whole eggs may be substituted for
fresh eggs. - Add mozzarella cheese, dehydrated onions, salt, and black pepper. Mix well.
- 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. - Top each pan of wilted spinach with the egg mixture. Each pan should have about
5 ½ cups of the egg mixture. - Keep the vegetables spread evenly by slightly stirring the mixture with a spatula
or spoon. - Place steam table pan(s) in the oven.
- Bake for 30 minutes.
- 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.
- 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.
Recipe notes
Source: 
Nebraska Harvest of the Month Recipe Guide, page 52.
