Spinach Egg Bake
Ingredients
- Local spinach, fresh, trimmed, washed - 9.125 lbs
- Eggs - 50 eachs
- Mozzarella cheese, shredded - 4 ozs
- Onions, dehydrated - 2.5 Tbsps
- Black pepper, ground - 1 tsp
- Salt, table - 1 tsp
- Nonstick cooking spray -
- Vegetable oil - 1/3 cup
Preparation
1. Preheat oven to 350°F.
2. Roughly chop spinach.
3. Whisk eggs in a large mixing bowl. Variation: Liquid whole eggs may be substituted for
fresh eggs.
4. Add mozzarella cheese, dehydrated onions, salt, and black pepper. Mix well.
5. Assembly: Heavily coat 2½ -inch full steam table pan(s) with nonstick cooking spray.
(For 50 servings, use 2 pans. For 100 servings, use 4 pans.) Divide spinach into equal
portions, about 4½ lb. Spread each portion evenly on the bottom of each pan. Sprinkle
oil over spinach. Wilt spinach by putting pans in 350°F oven for 10-15 minutes or until
most of the water is cooked out of the spinach.
6. Top each pan of wilted spinach with the egg mixture. Each pan should have about
5 ½ cups of the egg mixture.
7. Keep the vegetables spread evenly by slightly stirring the mixture with a spatula
or spoon.
8. Place steam table pan(s) in the oven.
9. Bake for 30 minutes.
10. Broil on high for 2 minutes or until the eggs are set and the top is a light golden brown. Remove immediately to prevent burning. Caution: Use
hot pads as pan(s) will be very hot. Critical Control Point: Heat to 160°F or higher for at least 15 seconds.
11. Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece (2” x 3¾”).
Critical Control Point: Hold at 140°F or higher.