2cupschopped 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
1cupshredded cheesesharp cheddar, jack, muenster, goat or other cheese of choice
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.
*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.