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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. MORE + LESS -

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

Hide Images
  • 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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