Spinach Egg Bake

6 servings
For 25 & 50 servings, see Recipe notes below.

CACFP Home Childcare Crediting Information

1 piece provides:

2 ¼ cups Spinach, frozen, chopped, thawed, and drained
6 Eggs, large
1 tablespoon Feta cheese, crumbled
1 teaspoon Onions, dehydrated, chopped
⅛ teaspoon Black pepper, ground
⅛ teaspoon Salt, table
Nonstick cooking spray

Preheat oven to 350 °F.
Thaw spinach in the microwave using package direction or by placing under cool running water.
Drain excess water from spinach (see chef tip in Recipe Notes).
Whisk eggs in a small mixing bowl. Add feta cheese, dehydrated onions, salt, and black pepper. Mix well (see chef tip in Recipe Notes).
Lightly coat medium baking dish (about 8" x 8") with nonstick cooking spray.
Spread spinach evenly on the bottom of the baking dish.
Top spinach with egg mixture. Keep the vegetables spread evenly by slightly stirring the mixture with a spatula or spoon. Place baking dish into the oven. Bake for 15 minutes at 350 °F to an internal temperature of 160 °F or higher for at least 15 seconds.
Broil on high for 2 minutes or until the eggs are set and the top is a light to golden brown color. Remove immediately to prevent burning. Caution: use a hot pad, as dish will be very hot.
Cut into 6 even pieces; each piece should be about 2" x 3¾". Serve immediately.
Critical Control Point: Hold at 140 °F or higher.

Chef Tips:

Before whisking, puncture each egg yolk with a fork to make whisking faster and easier.
1¼ cup of whole liquid eggs can be substituted for fresh eggs.
It is very important to squeeze moisture from the spinach to obtain optimal firmness, texture, and color in your egg bake.
Swiss, cheddar, or ricotta cheese is a great substitute for the feta.

Source: Recipes for Healthy Kids: Cookbook for Schools (USDA).