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:
  • 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

See Also:  Quick Blueberry Pickles


  1. Heat oven to 375 degrees. Lightly butter or grease a 3-quart rectangular baking dish and set aside.
  2. 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.
  3. In a large bowl, combine eggs, milk, salt, pepper and basil, whisking until thoroughly blended.
  4. Stir in corn-spinach mixture and 1 ½ cups shredded cheese. Pour into baking dish.
  5. 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.


  1. Could it be possible to prepare or bake ahead, freeze, then cook or reheat? Any recommendations on times and temperatures to do that at?


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