Spinach Egg Bake

Recipe Courtesy of USDA Mixing Bowl
Photo Courtesy of Harvest of the Month


  • 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


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.

50 servings makes 7.5 quarts

Serving Information

For Program
Serving Size
Serving Utensil
1 each
solid spoon

Meal Pattern Contribution

Food Component
Meat/Meat Alternate
2 oz
Dark Green
1/4 C