Eggs Florentine (Gluten-Free)

by BnB Finder | December 10th, 2013 | Best BnB Bites, Recipes

gluten free eggs florentineThis week’s dish is not only gluten-free, but also easy to make from frozen and canned ingredients plus a few pantry staples.  Most of the work is done the night before, when the Florentine part — spinach and mushrooms — is combined with eggs, butter, and three cheeses, then refrigerated. In the morning, simply bake for a filling breakfast or brunch. This would also be great for a meatless supper. Read to the end for a low-fat version.  The Brierley Hill Bed & Breakfast in Lexington, VA, which provides this recipe, is happy to accommodate special diet needs — just let them know about yours before your stay.


Eggs Florentine (Gluten-Free)

Serves 12


  1. 6 Eggs
  2. 8 Oz. grated Swiss cheese
  3. 8 Oz. Feta cheese
  4. 16 Oz. creamed Cottage cheese
  5. 1 Stick melted unsalted butter
  6. 1 Package frozen chopped Spinach
  7. 1 4.5 Oz. can sliced or chopped mushrooms
  8. 1/4 teaspoon nutmeg
  9. Several drops Tabasco sauce
  1. Beat eggs, add cheeses & butter and mix well. Cook and drain spinach well. Add cooked spinach to egg – cheese mixture with mushrooms.
  2. Add nutmeg and Tabasco sauce.
  3. Pour into greased 9×13 baking dish and refrigerate overnight.
  4. Bake at 350 degrees for 40 minutes.
  1. You can substitute Egg-Beaters for a low-fat dish.
Think Tasty

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