Reviewer:

Cindy

Reviewed: Apr. 27, 2011

I've made this twice. Both times turned out great. I added my left-over Easter ham to it the second time because I was looking for something different to do with the ham. Needs to cook about 15 min longer, as one other reviewer has said.

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1 user found this review helpful

Reviewer:

LDB

Cooking Level: Expert

Living In: Savannah, Georgia, USA

Reviewed: Apr. 8, 2011

This bake is very light and airy and actually has a richer taste the next day. The recipe can be played with and I can see adding sausage or bacon for a breakfast bake.

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2 users found this review helpful

Reviewer:

kendalli86

Cooking Level: Intermediate

Home Town: Cobden, Illinois, USA

Reviewed: Feb. 1, 2011

Excellent spinach recipe! I baked it an additional 15 minutes which made it a little less wet. Great stuff!

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6 users found this review helpful

Reviewer:

terri

Cooking Level: Intermediate

Reviewed: Dec. 7, 2010

This was tasty. I used fat free products and egg whites instead of whole eggs. The only issue I had with this was the amount of spinach 20 ounces isn't nearly enough for the amount of sour cream and cream cheese. I used the amount called for and it was really goopy. Doubled the spinach and it was fine

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9 users found this review helpful