Spinach, sweet corn and white cheddar cheese make for a classy, delicious breakfast bake.
- Makes: 8 large servings
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Difficulty Rating: Easy
- Nutrition Highlights: Not only does one large egg contain 6 grams protein, the yolk contains choline, which promotes normal cell activity, liver function and the transportation of nutrients throughout the body.
- Recipe Created By: Kim Galeaz
- Recipe From: My Indiana Home
- 2 tablespoons corn oil (or any vegetable oil)
- 1 ¼ cups onion, finely chopped
- 4 large garlic cloves, very finely minced
- 1 container (5 ounces) baby spinach leaves, long stems removed
- 1 2/3 cups frozen sweet corn kernels, thawed and drained*
- 12 large eggs
- 1 cup 1% low-fat milk
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon dried basil, crushed or 3 tablespoons fresh basil, chopped
- 2 cups (8 ounces) reduced-fat sharp white cheddar cheese, shredded and divided
- Heat oven to 375 degrees. Lightly butter or grease a 3-quart rectangular baking dish and set aside.
- In a large skillet over medium-high heat, add corn oil. Cook onions and garlic until just starting to soften. Add spinach and cook until wilted. Stir in corn and remove from heat.
- In a large bowl, combine eggs, milk, salt, pepper and basil, whisking until thoroughly blended.
- Stir in corn-spinach mixture and 1 ½ cups shredded cheese. Pour into baking dish.
- Bake 35 to 40 minutes or until egg mixture is just set in center. Remove from oven and sprinkle with remaining ½ cup shredded cheese. Let stand 5 minutes before cutting and serving. Refrigerate leftovers and use within 3 days.
Tips & Notes
- The egg mixture can be made ahead of time, covered and refrigerated until ready to bake if desired.
- If sweet corn is in season, you can use fresh corn sliced off the cob, and it will cook when the casserole is baking. You’ll need about 3 ears to get 1 2/3 cups. You can also substitute canned sweet corn, if desired. Simply drain and pat dry one 15-ounce can, which is just shy of 1 2/3 cups.
- Buy budget-friendly blocks of cheese and do your own shredding. One cup of shredded cheese is 4 ounces cheese.