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Enjoy this recipe from Classic Church Potlucks.
Submitted by: Nancy Wise from Little Rock, AR
18 eggs
1/4 c. milk
1 T. chili powder
1 t. onion powder
1 t. salt
1 t. pepper
10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
4 slices bacon, crisply cooked and crumbled
1 c. shredded extra-sharp Cheddar cheese
3/4 c. red pepper, diced
12 English muffins, split and toasted
In a large bowl, whisk together eggs, milk and seasonings. Pour mixture into a generously greased 17"x12" jelly-roll pan. Sprinkle evenly with spinach, bacon, cheese and red pepper. Bake at 300 degrees for 22 to
28 minutes, just until eggs are set, rotating pan from back to front after 10 minutes to ensure even cooking. Cut into 12 squares; fill each English muffin with an egg square and serve. Serves 12. | |
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In a large bowl, whisk together eggs, milk and seasonings. Pour mixture into a generously greased 17"x12" jelly-roll pan. Sprinkle evenly with spinach, bacon, cheese and red pepper. Bake at 300 degrees for 22 to
28 minutes, just until eggs are set, rotating pan from back to front after 10 minutes to ensure even cooking. Cut into 12 squares; fill each English muffin with an egg square and serve. Serves 12. |
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