Cheesy Spinach and Egg Bake

• Preheat the oven to 350 degrees and spray a 9 x 13-inch casserole dish with nonstick cooking spray.
• Defrost the spinach in the microwave or on the stovetop, put the thawed spinach in a fine meshed strainer, and press out the excess water, using the back of a spoon, bottom of a bowl or your hands.
• In a large bowl, beat the eggs and stir in the remaining ingredients, including the spinach.
• Pour the mixture into the dish and bake it, uncovered, for 40 – 50 minutes until it starts to brown on the edges and a knife inserted in the center comes out clean. (Alternatively you can refrigerate it for up to 12 hours before baking it, although it might need about 5 more minutes if baking it straight from the refrigerator.) Serve it immediately, topped with salsa, if desired, refrigerate it for up to 3 days, or freeze it for up to 3 months.

Slow Cooker Directions

• (No need to defrost the spinach in advance.) Whisk the eggs in the slow cooker, then add all remaining ingredients except the salsa. Cook on low for 4 – 5 hours until the eggs are set. Serve it topped with the salsa, if desired. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)