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| @sallysampson |
Sally Sampson is the founder and president of ChopChop, and a cookbook author and food writer who has written 11 cookbooks and been the coauthor of seven more. She shared her fantastic idea on re-inventing a breakfast brunch favorite.
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| Egg Casserole |
EGG SPINACH BAKE
12 eggs, beaten
2 pkgs. frozen chopped spinach drained (thawed)
2 lbs. sm. curd cottage cheese
3/4 c. melted butter
1 lb. Colby cheese cut into cubes
3/4 c. flour
1/4 c. instant minced onion (or powder)
1 tsp. seasoned salt
1/4 c. grated Parmesan cheese
2 pkgs. frozen chopped spinach drained (thawed)
2 lbs. sm. curd cottage cheese
3/4 c. melted butter
1 lb. Colby cheese cut into cubes
3/4 c. flour
1/4 c. instant minced onion (or powder)
1 tsp. seasoned salt
1/4 c. grated Parmesan cheese
Grease 9 x 13 inch pan (glass). Heat oven to 350 degrees. Beat eggs slightly. Squeeze spinach until dry, add cottage cheese and butter. Add all ingredients except Parmesan cheese.Sprinkle Parmesan cheese over top. Bake 55 to 60 minutes until lightly brown cool slightly before cutting.
A recipe of Sally Sampson
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