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    Home » Whole Food Recipes » Breakfast Ideas

    January 10, 2017 | By Jami

    Delicious Overnight Scrambled Eggs with Spinach

    Jump to Recipe

    This recipe for make-ahead overnight scrambled eggs with spinach and cheese is a great way to have a delicious protein-rich breakfast ready when you want. It is also a great weekend travel food option!

    Overnight Scrambled Eggs with Spinach in ramekins

    **UPDATE: if you've made these and have gotten soggy eggs, I'm sorry! It took me a bit to figure out what was going on with them, but I've got the update for you below.**

    It's here! After talking about this wonderful make ahead egg dish whenever I mention our family's Christmas brunch menu of eggs, Make Ahead Peppered Maple-Mustard Bacon and Make Ahead Real Food Monkey Bread, I finally got a chance to photograph it and publish it for you.

    What makes these different (and better, in my opinion) from many other make-ahead egg dishes is that there is no bread-carb ingredient, just eggs, sour cream, cheese, and spinach. So we can feel free to add our favorite scone, coffee cake, or muffin. Yes.

    And while I really don't make the bacon or monkey bread at other times of the year (or if I do, it's just once) these eggs are so yummy and easy I find that I make them often - any time it would be nice to have eggs ready to go in the morning, for guests, or busy Saturdays, or travel.

    How to Make Ahead & Take on Trips

    Yep, travel. I especially like to make these before heading to places where we'll be cooking for a weekend getaway - places that usually don't have nice pans to make scrambled eggs with (think: old, flaking non-stick pans or tiny skillets).

    Simply put the prepared eggs (at the stage you'll refrigerate them) in one or two gallon zip top baggies (or leak-proof container). Put the shredded cheese in another bag or container. In the morning, spread them in a 13x9 pan and bake.

    SO easy - I do have to say it was brilliant the first time I did this! So nice to not have to stumble around an unfamiliar kitchen the first morning after arriving somewhere.

    Overnight Scrambled Eggs with Spinach and cheddar cheese

    For smaller gatherings like our family Christmas brunch, I love to place the eggs in individual ramekins instead of a single baking dish. It looks special and is much easier to serve up - just place one on everybody's plate.

    The ramekins also hold heat longer than a pile of eggs on a plate, so they stay warmer longer.

    Make Overnight Scrambled Eggs

    Making Overnight Scrambled Eggs with Spinach

    Cooking Update: I finally figured out it was my addition of fresh spinach that was creating a soggy (liquidy?) finished product! As they sit overnight, the spinach releases more liquid. I really have made these for years and only in the last couple of years added the vegetable to make them more healthy. Sheesh - not sure why I didn't get a clue earlier! So here's what to do to not end up with too much liquid:

    • Do NOT add the fresh spinach like I show in the photos.
    • DO use either frozen spinach or spinach you've sautéed first until completely limp. 
    • THEN, squeeze out the frozen spinach over a colander as much as possible, and do the same with the sautéed spinach (or lay it out on a towel to drain while you scramble the eggs.
    • ADD the drained spinach at the same half-way mark and finish with the recipe.

    There is really only one thing to remember when making these eggs - after adding the spinach at the half-way-scrambled mark, do not scramble the eggs until they're completely dry. You want them to be a little moist when you add the sour cream and place them in the prepared containers/pan.

    It's not easy to picture this, but in the second photo above hopefully you can see a bit of moisture around the edges. Not uncooked egg liquid, though, just not a completely dry scramble.

    Then add a layer of plastic over the eggs and refrigerate them until the next morning. SO easy.

    Overnight Scrambled Eggs with Spinach with goat cheese

    While we usually add cheddar or jack cheese, goat cheese (pictured above) is a nice option, as is parmesan.

    Overnight Scrambled Eggs with Spinach

    The basic recipe is really adaptable, too:

    • Add peppers or tomatoes (drained first!).
    • Make it Greek with a few Kalamata olives and some feta cheese.
    • Or Southwest with chili powder and pepper jack served with salsa.

    Overnight Scrambled Eggs with Spinach and cheese

    And the flavor? These eggs are SO delicious - really! It may be the bit of sour cream, but they are such a step above regular scrambled eggs that everyone I've served them to just loves them.

    I'm so happy to finally get this recipe published for you because I know you'll love them, too!

    Overnight Scrambled Eggs with Spinach and cheddar cheese
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    Delicious Overnight Scrambled Eggs with Spinach

    This make-ahead overnight scrambled eggs with spinach and cheese is a great way to have a delicious protein-rich breakfast ready when you want. So good Christmas morning with bacon and monkey bread!
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Breakfast
    Cuisine: American
    Yield: 6 servings
    Author: Jami Boys

    Ingredients

    • butter for pan & scramble
    • 12 eggs
    • 1/3 cup water or milk
    • 1/2 teaspoons salt & pepper or to taste
    • 2 cups chopped spinach *either frozen and squeezed dry OR sauteed until limp and then drained on a towel while preparing eggs - the spinach should be a dry as possible
    • 3/4 cup sour cream
    • 1 cup shredded cheese sharp cheddar, jack, muenster, goat or other cheese of choice

    Instructions

    • Butter a 7x11 or 13x9-inch pan OR 6 ramekins (1/2-cup to 1-cup size). If using ramekins, place them on a small cookie sheet to store and bake on.
    • Combine eggs, water (or milk), and seasonings in a large bowl.
    • Heat a 10-12-inch skillet over medium-high heat with a pat of butter. Add egg mixture and cook until eggs just start to scramble.
    • Add cooked & drained spinach and stir a bit more until the eggs are just set but still moist. Remove from heat and fold in the sour cream.
    • Spread eggs in prepared pan or divide evenly between the prepared ramekins and top with cheese. Cover with plastic wrap and refrigerate overnight.
    • In the morning, uncover the eggs and let sit o the counter while the oven is preheating to 325 degrees, (10-15 minutes).
    • Bake at 325 degrees for 15 minutes or until eggs are warmed through and cheese is melted.
    • Serve immediately.

    Notes

    *This is an update from the original published recipe. Adding fresh spinach and then letting it sit results in soggy eggs in the morning (live and learn...). Make sure to cook and drain the spinach if fresh, or squeeze dry if frozen.
    Variations:
    • Greek: add 1/4. chopped Kalamata olives with the spinach and top with feta and some fresh tomatoes.
    • Southwest: add a 1/2 tsp. of chili powder to eggs, top with pepper jack cheese and serve with salsa.
    • Pesto: mix in a couple tablespoons of pesto with the sour cream and top with parmesan.

    Nutrition

    Calories: 240kcal | Carbohydrates: 2g | Protein: 16g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 357mg | Sodium: 273mg | Potassium: 232mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1718IU | Vitamin C: 3mg | Calcium: 185mg | Iron: 2mg
    Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

    Recipes To Serve with The Eggs:

    Delicious real food make ahead monkey bread

    Real Food Make Ahead Monkey Bread

     

    A special and delicious accompaniment for breakfast and brunch, peppered maple mustard bacon is prepped the night before and heated in the morning.

    Overnight Peppered Maple Mustard Bacon

     

    Delicious Frosted Maple-Oat Scones - An Oregon Cottage

    Frosted Maple-Oat Scones

     

     

     

     

    About Jami

    Since 2009 Jami Boys has been helping readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. From baking bread, to creating a floor from paper, to growing and preserving food, Jami shares the easiest ways to get things done. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

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    Hi, I'm Jami and I'm so glad you're here! My goal is to help you live a simple homemade life on your terms: cooking delicious real food, painless gardening, and making easy things that are totally worth your time. 

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