Baked Polenta Breakfast Squares with Spinach and Eggs

Baked polenta squares layered with spinach, cheddar, scallions, and eggs make an easy vegetarian breakfast or brunch casserole ready in about 40 minutes.

Prep: 15 min · Cook: 25 min · Yield: 6 · Method: Oven

Ingredients

• 2 cups cooked polenta
• 2 cups baby spinach
• 6 large eggs
• 0.5 cup sharp cheddar cheese
• 2 scallions
• 1 tablespoon butter
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Preheat the oven to 375°F. Butter an 8-inch square baking dish and spread the cooked polenta evenly across the bottom. (about 5 min) — 375°F
2. Scatter the spinach, cheddar, and scallions evenly over the polenta. Press six wells into the topping without exposing the dish bottom. (about 3 min)
3. Crack one egg into each well and season the eggs with the salt and black pepper. (about 2 min)
4. Bake until the egg whites are fully set, the yolks reach your preferred doneness, and the center of the polenta is hot, about 18 to 22 minutes. (about 20 min) — 375°F
5. Rest the baked polenta for 5 minutes, then cut into six squares and serve warm. (about 5 min)