Spinach Cheese Egg Casserole

Here are two recipes that go well together: spinach cheese egg casserole and cornbread. I am often asked for the spinach cheese egg casserole recipe, so I've decided to post it on my blog, along with the recipe for cornbread. Both are easy to make and very good.

* * * * * * * * * * * * * * * * * * * * * *

SPINACH CHEESE EGG CASSEROLE

4 eggs

1/4 cup flour

1/8 cup coconut oil or melted butter

1 package frozen chopped spinach, thawed and drained

1 pound cottage cheese

1/2 pound cheddar cheese, grated

Beat eggs together with the flour and the coconut oil or the melted butter.

Mix in spinach, cottage cheese, and cheddar cheese.

Bake in 9-inch round or square pan at 350 degrees for about 45 minutes.

If you decided to double the recipe, double everything except the spinach. Keep the spinach at 1 package. For a doubled recipe, you may need to bake for an hour.

* * * * * * * * * * * * * * * * * * * * * * * *

CORNBREAD

1 cup cornmeal

1/2 cup white flour

1/2 cup spelt flour

1/2 tsp. salt

4 tsp. baking powder

1 TBSP. sugar

2 eggs, beaten

1 cup milk

1/4 cup coconut oil or melted butter

Mix cornmeal, white flour, spelt flour, salt, baking powder, and sugar in bowl.

Warm milk in saucepan with coconut oil or melted butter until just lukewarm.

Add eggs to warmed milk and coconut oil or butter, and pour over dry ingredients, mixing well.

Bake in greased 9-inch round or square pan at 350 degrees for 20 to 25 minutes.

* * * * * * * * * * * * * * * * * * * * * * * *