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!
Servings: 6 servings
Calories: 240kcal
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