Cheesy Spinach-Artichoke Egg Bake

We make egg bakes on the regular around my house. They make for great weekend brunch dishes and fantastic leftovers the next day. But sometimes, the old standby flavors of ham, cheese, peppers, onions, etc. aren’t exciting enough to get me out of bed in the morning.

That’s why I love this spinach artichoke egg bake. Its flavor is reminiscent of the classic warm dip you get as an appetizer at restaurants, but in an easy, delicious (not to mention better for you) breakfast casserole form. One bite and I think you’ll be adding it to your regular weekend brunch menu, too. 

The prep for this bake is simple: Combine the ingredients, including thawed frozen Green Giant spinach, diced artichoke hearts, sour cream, garlic powder and Parmesan cheese, in a large bowl. Feel free to add in your own extras, too, like caramelized onions, roasted tomatoes or fresh garlic. That’s the great thing about egg bakes; they’re so versatile!

Pour the mixture into a greased 13-by-9-inch baking pan, then top it with a heap of shredded Parmesan cheese and shredded mozzarella cheese.

Bake the casserole until all of that cheese is golden brown and melted and the egg is cooked through.

Serve it straight from the oven or at room temperature—it’s tasty either way!