Menu
  • Print
  • Save
  • Pinterest
  • Email
  • Facebook

Cheesy Spinach-Artichoke Egg Bake

Cheesy Spinach-Artichoke Egg Bake
  • Prep 10 min
  • Total 60 min
  • Servings 8
Bring the flavors of spinach-artichoke dip to the brunch table with this easy egg casserole.
By Stephanie Wise
Updated 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

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
160
Total Fat
17g
27%
Saturated Fat
8g
41%
Trans Fat
0g
Cholesterol
305mg
102%
Sodium
650mg
27%
Potassium
380mg
11%
Total Carbohydrate
8g
3%
Dietary Fiber
4g
15%
Sugars
2g
Protein
20g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
8%
8%
Calcium
35%
35%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved