This rich brunch dish from the Brierley Hill B&B in Lexington, Virginia is perfect accompanied by a tossed green salad!
Gluten-Free Eggs Florentine
6 Eggs (“Mom” prefers cage-free, vegetarian-fed eggs)
8 Oz. grated Swiss cheese
8 Oz. Feta cheese
16 Oz. Cottage cheese
1 Stick melted unsalted butter (“Mom” prefers organic)
1 Package frozen chopped Spinach
1 4.5 Oz. can sliced or chopped mushrooms
1/4 teaspoon nutmeg
Several drops of Tabasco sauce
Beat eggs, add cheeses & butter and mix well. Cook and drain spinach well. Add cooked spinach to egg – cheese mixture with mushrooms. Add nutmeg and Tabasco sauce.
Pour into greased 9×13 baking dish and refrigerate overnight.
Bake at 350 degrees for 40 minutes.
*Recipe and image courtesy of BNBFinder.*