sweet corn egg bake - publix recipe

Name: Sweet Corn Egg Bake - Publix Recipe
Prep time: 25 min
Cook time: 35 min
Yield: 15
Cuisine: American
Ingredients: 2 tablespoon(s) olive oil; 3 cup(s) baby spinach, stems removed; 2 - shallots, thinly sliced; 1 clove(s) garlic, peeled and minced; 12 - large eggs; 1 cup(s) milk; 1 1/2 cup(s) sharp white cheddar cheese, shredded (6 oz); 3/4 cup(s) fresh sweet corn kernels; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) ground black pepper

(1 RATING)

73 Pinches 1 Photo

Julie Madawi

Clermont, FL

Updated on Jan 29, 2013

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!

Rate

prep time 25 Min

cook time 35 Min

method Bake

yield 15 serving(s)

Ingredients

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

How To Make sweet corn egg bake - publix recipe

Step 1

Preheat oven to 375F. Lightly grease a 3-quart rectangular baking dish. Set aside.

Step 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.
Step 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.
Step 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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