Spinach Artichoke Breakfast Bake
This dish is great for weekends when it's just you and the family or double the recipe when you have company for brunch. Spinach Artichoke Breakfast Bake is best served right out of the oven with a side of bacon and or potatoes. It also satisfies those on a low carb diet. Give it a try, it's tasty!
Spinach Artichoke Breakfast Bake
Ingredients:
- 8 large eggs
- 1/8 cup milk
- 10 ounces of canned artichoke hearts, drained and chopped
- 1/2 bag of fresh spinach (approximately 2 handfuls)
- 1/4 cup sliced grape tomatoes
- 1/2 cup shredded white cheddar
- 1/4 cup parmesan cheese
- 1/4 cup ricotta cheese
- 2 tablespoon chopped yellow onion
- 1 teaspoon minced fresh garlic
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
Directions:
Preheat the oven to 350 degrees F and spray a 9” x 9” baking dish with cooking spray.
Whisk together eggs and milk until combined.
Chop the artichoke hearts into bite size pieces.
Over medium heat on your stove, place a tablespoon of extra virgin olive oil and spinach leaves in a small frying pan. Stir and cook until leaves are limp and wet looking. Remove from pan and set aside. Using same pain sauté onions and garlic until fragrant. Remove from heat and set aside.
Slice grape tomatoes.
Add white cheddar and parmesan cheeses, onion, garlic, spinach, artichoke hearts, salt and pepper to egg mixture and combine.
Pour mixture into baking dish.
Top with dollops of ricotta cheese and sliced tomatoes.
Place in the oven and bake for 30-35 minutes, until the center of the dish is fully cooked (no jiggle when you shake it). Serve hot from the oven as it cools off fast.
