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Egg and Spinach Casserole

 
Egg and Spinach Casserole
46

Yield

8

servings

Prep

15

min

Cook

30

min

Ready

1

hrs

Trans-fat Free, Low Carb
 

Ingredients

1 x vegetable oil
*
6 each corn tortillas (6-inch)
*
2 each bacon
slices
*
¼ cup onions
1 each garlic
chopped
2 tablespoons margarine
or butter
1 tablespoon vegetable oil
2 cups tomatoes
chopped
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon nutmeg
*
1 pound spinach
chopped
8 large eggs
hard-cooked
4 ounces cheese
shredded

Directions

Heat the oven to 400℉ (200℃). Heat ⅛ inch of vegetable oil in an 8-inch skillet over medium heat, just until hot.

Cook the tortillas, one at a time, in the oil until crisp, about 1 minute.

Drain on paper towels and then cut them into small pieces.

Cook and stir the bacon, onion, and garlic in the margarine and 1 tbls of vegetable oil, in a 10-inch skillet until the onion is tender.

Stir in the tomatoes, salt, pepper, and nutmeg.

Simmer uncovered for 3 minutes, stirring occasionally.

Add the spinach, cover and cook until the spinach is wilted, about 3 minutes.

Line the bottom of an ungreased square 8x8x2-inch pan with the tortilla chips or pieces.

Spread the spinach mixture over them. Cut the eggs lengthwise into halves and arrange them on the spinach mixture.

Pour the Basic Green Sauce over the eggs; sprinkle with the cheese and bake, uncovered until the cheese is melted, abut 15 minutes.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 171g (6.0 oz)
Amount per Serving
Calories 16366% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 219mg 73%
Sodium 494mg 21%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 8%
Sugars g
Protein 20g
Vitamin A 123% Vitamin C 37%
Calcium 14% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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