Sweet Corn Egg Bake - Publix Recipe

Julie Madawi

By
@Julie_Madawi

Found this recipe in the latest Family Style magazine from Publix. I think it would be great for Easter breakfast, as you can prepare it the night before and bake it Easter morning. Great to take to a potluck or serve as a side casserole to turkey or ham. Yummy and only 138 calories per serving!


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Rating:

Comments:

Serves:

15

Prep:

25 Min

Cook:

35 Min

Ingredients

2 Tbsp
olive oil
3 c
baby spinach, stems removed
2
shallots, thinly sliced
1 clove
garlic, peeled and minced
12
large eggs
1 c
milk
1 1/2 c
sharp white cheddar cheese, shredded (6 oz)
3/4 c
fresh sweet corn kernels
1/2 tsp
salt
1/4 tsp
ground black pepper

Directions Step-By-Step

1
Preheat oven to 375F. Lightly grease a 3-quart rectangular baking dish. Set aside.
2
In a large skillet over medium-high heat, add olive oil. Cook the spinach, shallots and garlic in the hot oil for 2 to 3 minutes or until the spinach is wilted and the shallots and garlic are fragrant. Remove from heat.
3
In a large bowl, combine the eggs and milk and whisk until well mixed and eggs are fully beaten together. Add in the corn, salt and ground black pepper, along with the spinach mixture and 1 cup of the cheese. Stir until combined. Pour into prepared baking dish. If making in advance, refrigerate until ready to bake.
4
When ready, bake about 35 - 40 minutes or until egg mixture is just set. Remove from oven and sprinkle with the remaining 1/2 cup cheese. Let stand for 5 minutes.

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