Egg & Spinach Casserole
Submitted by mberek
Layered egg and spinach casserole baked with crispy corn tortillas, smoky bacon, tomatoes, and melted cheese. A satisfying brunch casserole or easy weeknight dinner ready in about an hour with warm, savory, south-of-the-border flavors.
YIELD
8 servingsPREP
15 minCOOK
30 minREADY
1 hrsThis egg and spinach casserole brings together crispy fried corn tortilla pieces, wilted spinach, and halved hard-cooked eggs under a blanket of bubbling melted cheese. It is comfort food with a Tex-Mex twist that works just as well for a weekend brunch as it does for a laid-back weeknight supper.
Bacon and garlic sizzle in the pan first, building a savory base before chopped tomatoes and a hint of nutmeg join the spinach mixture. The casserole bakes at 400 degrees until the cheese on top turns golden and stretchy, filling the kitchen with a smoky, savory aroma that brings everyone to the table.
With only about 15 minutes of hands-on prep, this baked egg casserole with spinach is a low-effort crowd-pleaser that serves eight.
Pro Tips
- Squeeze excess moisture from the spinach after wilting so the casserole base stays firm, not soggy.
- Fry the tortillas until they are deeply golden and crisp; they soften slightly in the oven and need that crunch to hold up.
- Use a sharp knife dipped in water to cut the hard-cooked eggs cleanly without crumbling the yolks.
- Let the casserole rest for 5 minutes after baking so the layers set and slices hold together on the plate.
Variations
- Vegetarian version: Skip the bacon and saute the onion and garlic in butter with a pinch of smoked paprika for depth.
- Spicy kick: Stir diced jalapenos or a few dashes of hot sauce into the tomato-spinach mixture before assembling.
- Cheesy upgrade: Mix shredded Monterey Jack and sharp cheddar for a two-cheese melt on top.
Ingredients
Directions
Heat the oven to 400℉ (200℃). Heat ⅛ inch of vegetable oil in an 8-inch skillet over medium heat, just until hot.
Cook the tortillas, one at a time, in the oil until crisp, about 1 minute.
Drain on paper towels and then cut them into small pieces.
Cook and stir the bacon, onion, and garlic in the margarine and 1 tbls of vegetable oil, in a 10-inch skillet until the onion is tender.
Stir in the tomatoes, salt, pepper, and nutmeg.
Simmer uncovered for 3 minutes, stirring occasionally.
Add the spinach, cover and cook until the spinach is wilted, about 3 minutes.
Line the bottom of an ungreased square 8×8×2-inch pan with the tortilla chips or pieces.
Spread the spinach mixture over them. Cut the eggs lengthwise into halves and arrange them on the spinach mixture.
Pour the Basic Green Sauce over the eggs; sprinkle with the cheese and bake, uncovered until the cheese is melted, abut 15 minutes.
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