If you’re looking for a quick and delicious way to use up a lot of eggs, this Cheesy Spinach and Artichoke Egg Bake can help. It’s easy and delicious and uses a whole dozen eggs. You can change the veggies and cheese if you prefer, and this recipe easily converts to gluten and dairy free.
We talk you though making this dish on Episode 271 of our podcast. If you like this Cheesy Spinach and Artichoke Egg Bake, you may also enjoy Judy’s Breakfast Bake and our Spring Frittata.
Ingredients
12 eggs
¼ cup milk or dairy free/plant milk
2 cups baby spinach, chopped
1 (14 oz) can quartered artichoke hearts, drained and finely chopped
1 teaspoon garlic powder, or more depending on preference
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
Or 1 ½ cups of dairy free shredded cheese of choice
Optional chives for garnish
Instructions
Preheat your oven to 350 degrees. Lightly spray or grease a 9×13 inch baking dish and set aside.
Whisk together eggs, milk, garlic powder, onion powder, salt, and pepper in a large bowl. Mix in spinach, artichoke hearts, and the mozzarella cheese or 1 cup of dairy free cheese.
Pour into your prepared baking dish and top with the shredded cheddar or ½ cup dairy free cheese.
Bake for 40 minutes. The dish is done when the center has set and the edges are golden brown. Let stand for 10 minutes and serve. Enjoy!