This Cheesy Spinach Artichoke Egg Bake is a simple breakfast casserole that can be made ahead of time to make mornings a little less stressful! Filled with fresh spinach and artichokes and topped with a sprinkling of cheese, this egg bake is an easy, healthy option to add to your menu!

I discovered something last week. I don’t make enough egg bakes. They are SO easy to make with very little prep work, bake time, or dirty dishes (and let’s face it, sometimes the amount of dirty dishes a recipe makes can be a deal breaker!).

I was wanting breakfast for dinner one night, and this cheesy spinach artichoke egg bake popped into my mind. I love the spinach and artichoke combo and knew that it would taste great with eggs and cheese!

It’s basically a healthier version of spinach and artichoke dip, but for breakfast (or dinner!). You can pack lots of fresh spinach into this bake to get a hearty dose of veggies! (If you’re looking for an egg casserole with even more veggies, check out this Easy Vegetable Egg Bake!)

Add to that the eggs and artichokes, and you get all kinds of nutrients. If you want to make it a bit healthier, you can use less cheese or try a low-fat version of your favorite cheese.

The best part is that you can make a big pan and have leftovers the next few days! Just pop a slice in the microwave and you have a quick, hearty (and healthy) breakfast.

If you’re like me, you may be a bit wary at the thought of microwaving eggs. I was afraid that the bake would be all rubbery or dried out.

The egg bake was still just as flavorful, cheesy, and moist as it was the day it was made. You don’t have to just enjoy heartier breakfast food on the weekend, you can enjoy this cheesy spinach and artichoke egg bake any day of the week!

Tips for Making Cheesy Spinach Artichoke Egg Bake

• Make sure you thoroughly drain the artichokes. I like to pat them with a paper towel after chopping them to get rid of the excess moisture. Too much moisture will change the texture of the egg bake.
• We like to sprinkle a few crushed red pepper flakes over the top right before serving for a bit of heat.
• Fresh spinach works the best in this recipe. However, you can use frozen spinach. Just make sure to thaw it, and remove the excess moisture before using.
• The egg bake is done when the center doesn’t jiggle when you move the pan and the edges are starting to brown. You will notice that the egg bake puffs as it bakes and then settles as it cools. That’s normal.

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Cheesy Spinach and Artichoke Egg Bake

Yield: 12 servings

Prep Time: 15 minutes

Bake Time: 40 minutes

Total Time: 55 minutes

This Cheesy Spinach Artichoke Egg Bake is a simple breakfast casserole that can be made ahead of time to make mornings a little less stressful! Filled with fresh spinach and artichokes and topped with a sprinkling of cheese, this egg bake is an easy, healthy option to add to your menu!

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Ingredients

• 12 eggs
• 2 Tablespoons milk
• 2 Cups baby spinach, chopped
• 1 (14 oz) can quartered artichoke hearts, drained and finely chopped
• 1/2 - 1 teaspoon garlic powder, depending on preference
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 Cup shredded mozzarella cheese, divided
• 1/2 Cup shredded cheddar cheese
• green onion/chives for garnish, optional
• crushed red pepper flakes for garnish, optional

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Lightly spray a 9x13 inch baking dish with non-stick cooking spray.
2. Whisk together eggs, milk, garlic powder, onion powder, salt, and pepper in a large bowl. Mix in spinach, artichoke hearts, and 3/4 Cup mozzarella.
3. Pour into prepared baking dish. Sprinkle with remaining shredded mozzarella and cheddar cheese. (If you want to make the egg bake the next morning, tightly cover with plastic wrap or aluminum foil and refrigerate until ready to bake.) Bake for 40 minutes. The egg bake is done when the center no longer jiggles when you move the pan and the edges are starting to brown. If you refrigerated the egg bake overnight before baking, it may take an additional 5 minutes of baking time before it's done.
4. Serve warm. Sprinkle with green onion/chives and crushed red pepper flakes right before serving, if desired.
5. Store leftovers in the refrigerator.

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Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 119Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 196mgSodium: 246mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 9g

Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. It should not be considered a substitute for a medical professional’s advice.

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