All Recipes Best Recipe Breakfast and Brunch Recipes Eggs

Ingredients

cooking spray (such as Pam®) 1 cup shredded Cheddar-Monterey Jack cheese blend 1 cup shredded mozzarella cheese ¼ cup butter, divided ½ pound fresh mushrooms, sliced 6 green onions, sliced 2 cups fresh spinach ½ cup chopped tomatoes 12 eggs 1 cup half-and-half 1 teaspoon prepared yellow mustard 1 teaspoon dried marjoram 1 teaspoon dried tarragon ground black pepper to taste

Nutrition Info

199.3 calories carbohydrate: 3.7 g cholesterol: 218 mg fat: 15.5 g fiber: 0.6 g protein: 12.2 g saturatedFat: 8.4 g servingSize: - sodium: 232 mg sugar: 1.2 g transFat: : - unsaturatedFat: : -

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.

12 servings

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