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Cheesy Spinach-Artichoke Egg Bake

  • Prep 10 min
  • Total 60 min
  • Servings 8
  • Pinterest
    805
  • Print
    6K
  • Save
    1K
  • Facebook
    161
  • Email
    434

Bring the flavors of spinach-artichoke dip to the brunch table with this easy egg casserole. MORE + LESS -

Stephanie Wise
January 21, 2015

Ingredients

12
eggs
1/2
cup sour cream
1 1/2
teaspoons garlic powder
1/2
teaspoon each salt and pepper
1
box (9 oz) frozen chopped spinach, cooked and thoroughly drained
1
can (14 oz) artichoke hearts, drained and diced
1
cup shredded Parmesan cheese (4 oz)
1
cup shredded mozzarella cheese (4 oz)

Steps

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  • 1
    Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • 2
    In large bowl, beat eggs, sour cream, garlic powder, salt and pepper with whisk. Stir in spinach, artichoke hearts and 1/2 cup of the Parmesan cheese. Pour into pan. Top with remaining 1/2 cup Parmesan cheese and the mozzarella cheese.
  • 3
    Bake 45 to 50 minutes or until cheese is melted and golden brown and egg is baked through. Serve warm.

Expert Tips

This egg bake can be prepared the night before. Just pour the egg mixture into the pan (leave off the cheese topping); cover tightly with plastic wrap, and refrigerate up to 12 hours. The next day, sprinkle with the cheese and bake as directed.

Add chopped caramelized onions to the egg bake before baking, if desired.

Nutrition Information

No nutrition information available for this recipe

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