Healthy Egg Bake

egg bake in riess enamel on steel rectangular bakeware 

Yields: 10 servings
Prep time: 5 min
Cook time: 35 min


Ingredients
• 12 eggs
• 1 tablespoon olive oil
• 2 red bell peppers (chopped)
• ½ cup green onions (sliced)

• 4 cups baby spinach (chopped) 
• ¼ cup heavy whipping cream
• ¼ teaspoon hot sauce (your choice)
• ½ teaspoon salt
• 1 teaspoon black pepper

• 8 ounces feta cheese 

• ½ shredded Monterrey Jack & Colby cheese
• 1 avocado (sliced)

TOOLS NEEDED:  (CLICK TO PURCHASE)

RIESS ENAMEL-ON-STEEL CASSEROLE (14 X 8.5 IN.)

CAST IRON SAUTE SKILLET
(4 QT.)

 

1. Preheat oven to 350º F. Grease the baking pan with butter. (The butter spray won't work as well.) In the large skillet, heat the olive oil over medium heat.

grease the riess enamel on steel casserole with butter

 2. Add the bell pepper and green onion to the skillet and cook until the pepper is tender.

cook veggies in 4 qt cast iron saute skillet

  3. Add the spinach and turn heat down to low. Cook for 2 minutes (until just wilted.) Remove from pan and set aside to cool.

set aside veggies cooked in cast iron saute skillet

 4. Crack eggs into mixing bowl. Add in heavy cream, hot sauce, salt, pepper and the cheeses. (Reserve about half of the feta for topping.) Mix until just blended.

mix eggs to put into riess enamel on steel baker  

5. Transfer veggies to the eggs and mix.

6. Pour the mixture into the pan and top with chunks of remaining feta cheese.

pour egg mixture into reiss enamel on steel baker

 7. Bake for 25 minutes. Remove from heat and serve with sliced avocado.

egg bake served in riess enamel on steel black baker with sliced avocado

  Enjoy!