Spinach-Egg Casserole

I don’t really mind eating fresh baby spinach leaves if they are smothered with feta cheese, dripping with a little bacon grease, sprinkled with dried fruit or candied nuts and swimming in a poppy-seed dressing. Maybe with some grilled chicken on top, but not required. And I feel really healthy doing it. But when I take that same handful of baby spinach and realize that it sautés down to a mere tablespoon of green, I feel like my salad eating credits vanish too. You know, the “I-ate-something-green-so-I-get-to-eat-something-deep-fried-or-chocolate-but-preferably-both” credit-system? Yeah, you know. Oh, just me?

So when I have the opportunity to add the frozen block of green-goodness that is spinach to my grocery order, I jump at the chance to earn crazy amount of credits for me, as well as some “my-kids-eat-mostly-healthy-I-think-except-the-occasional-french-fry-or-donut” mom guilt antidote credits. And, after it idles in the freezer for a few weeks, I finally decide to figure out how to skillfully hide the stuff in my family’s dinner. But definitely not before the afternoon of the evening I’m planning to cook it.

I was presented with this exact problem last week and went to my all-time FAVORITE Facebook group in the world for help. Knoxville Eats y’all. I mean just “Knoxville Eats” but had to throw in the y’all. Because Y’ALL! This community all about food and only food (read: no drama) is amazing. I threw my problem up on the page along with some other available ingredients I had to cook and was so touched by the people who took their time to hook me up with several delicious ideas. So for this recipe, I was inspired by April Williams, as well as all other Knoxville Eats contributors out there. Thank you!

And you guys, I don’t take good food pictures, so bear with me here.

This is what it looks like before adding the divine crescent topping.

Oh and one more thing: Special Spice is definitely needed to make this taste really good. I didn’t have an onion that day, but didn’t miss it because of the seasoning salt (order here) and onion powder.

Please note, this is only half of a recipe.


  • Directions: 1 box frozen chopped spinach
  • 1 cup of cream (had some leftover from Riggies Sauce)
  • 1 dozen eggs
  • 1 package of shredded cheese (any kind)
  • 1 t onion powder (maybe a little more, also could use onion if you have it)
  • 2 packages of crescent rolls (you will have some left over, in which you could add some chocolate chips and bake up for a tasty treat)



Mix all ingredients* except crescent rolls and pour into greased 9×13” pan. Top with crescent rolls laid flat and bake for 30 minutes at 350°.  Give yourself all the credits for the spinach and don’t even worry about the cream, cheese, and crescent rolls ;). When I made it, I halved the recipe.

*This is one of those recipes that you could really add a lot of different random things and not mess it up.