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Eggs Florentine Bake CLINTON KELLY

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A delicious option for a brunch party!


2 tablespoons unsalted butter (plus more for dish)
2 cloves garlic (peeled, minced)
2 cups cremini mushrooms (sliced)
1 bag frozen spinach (thawed, drained of excess liquid, 10 ounces)
1 bunch scallions (chopped)
12 eggs
2 cups milk
1 teaspoon lemon zest
1/4 teaspoon cayenne
1 cup cheddar cheese (shredded)
1 cup Swiss cheese (shredded)
Kosher salt and freshly ground black pepper (to taste)

Preheat the oven to 350ºF. Grease a 9-by-13-inch baking dish with butter.
In a large skillet over medium-high heat, add the butter and melt. Add the garlic, mushrooms, spinach, and the scallions, and cook for about 5-7 minutes. Season with salt and pepper.
In a large bowl, add the eggs, milk, lemon zest, and cayenne and whisk to combine. Season with salt and pepper.
Sprinkle half of the cheddar and Swiss cheese on the bottom of the baking dish. Add the mushroom mixture and spread over the cheese. Pour the egg mixture on top and sprinkle the remaining cheddar and Swiss cheese on top. Place in the oven uncovered to bake for 40 minutes or until set. Remove from oven to cool for 5 minutes before cutting and serving.
Tip: Assemble the casserole the night before and store in the refrigerator. In the morning, remove from the refrigerator and place in the oven to bake before guests arrive.

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