Got to Be NC
Recipe by: Lisa Prince

Mini Egg Casserole with Spinach and Croutons

You can change up the cheese, use bread crumbs instead of croutons, use ham instead of bacon or even try using sausage. Serve with toast, biscuit or English muffin to dip into the sauce.

Servings: 4
Cook Time: Prep Time: 10 minutes; Total Time: 38 minutes
Meal Type: Entree
NC Ingredients: Eggs, Spinach, Bacon

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Ingredients

6
slices Applewood-smoked bacon, cooked and diced
2
shallots, finely chopped
1
clove garlic, minced
6
oz. baby spinach
1
cup heavy whipping cream
1/2
cup grated Parmesan cheese
Salt and pepper (optional)
1/2
cup croutons, chopped (leave a few whole)
4
eggs

Directions

Cook bacon in a 12 inch nonstick skillet over medium heat until crisp. Remove bacon; pour off all but 2 tablespoons drippings. Add shallot and garlic; sauté over medium heat 3 to 4 minutes until soft. Add spinach; cook until wilted, about 1 minute.

Return bacon to skillet. Stir in cream; reduce heat to low and simmer until cream is thickened, about 2 to 3 minutes. Add cheese. Season with salt and pepper, if desired. Divide spinach mixture evenly among four greased 5 oz. ramekins or custard cups. Sprinkle croutons evenly over the spinach. Break an egg over the spinach mixture and place in a preheated 400 degree oven for 12 to 15 minutes or until desired doneness. Remove from oven and allow to rest for 5 minutes before serving.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.