Baked Eggs, Grandma-Style

Fluffy baked eggs with mushrooms, green onions, and plenty of cheese are just like grandma used to make and are perfect for weekend brunch.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 199 Calories

Ingredients

• 12 eggs
• 1 cup shredded Cheddar-Monterey Jack cheese blend
• 1 cup shredded mozzarella cheese
• 1 cup half-and-half
• 1 teaspoon dried marjoram
• ground black pepper to taste
• ½ cup chopped tomatoes
• ½ pound fresh mushrooms, sliced
• 1 teaspoon dried tarragon
• ¼ cup butter, divided
• 2 cups fresh spinach
• 1 teaspoon prepared yellow mustard
• cooking spray (such as Pam®)
• 6 green onions, sliced

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Step 2

Layer Cheddar-Monterey Jack cheese blend and mozzarella cheese in the prepared baking dish.

Step 3

Heat 2 tablespoons butter in a large skillet over medium-high heat; saute mushrooms and green onions until mushrooms are golden brown, 5 to 10 minutes. Add spinach and tomatoes; saute just until spinach wilts, 3 to 5 minutes. Spoon vegetable mixture over cheese mixture.

Step 4

Whisk eggs, half-and-half, mustard, marjoram, tarragon, and black pepper together in a bowl; pour over vegetable mixture. Dot remaining butter on the egg mixture.

Step 5

Bake in the preheated oven until a knife inserted near the center comes out clean, 35 to 45 minutes. Let stand 5 minutes before serving.