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Spinach, Artichoke, & Feta Baked Eggs

Easy Spinach, Artichoke, and Feta Baked Eggs -a veggie and protein loaded breakfast casserole | Back To The Book Nutrition
Course Breakfast
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 squares

Ingredients

  • 9 pastured eggs
  • 6 oz cream cheese
  • 2/3 cup half and half could sub raw cream or milk
  • few generous pinches salt
  • 1/4 tsp onion powder
  • 6 oz baby spinach roughly chopped
  • 12 oz jar quartered artichoke hearts drained
  • 1/3 cup crumbled feta

Instructions

  • Preheat oven to 350 degrees and spray a medium size casserole dish with avocado oil spray. 
  • Sprinkle chopped spinach and artichoke heart quarters evenly over the bottom of the dish. 
  • Place remaining ingredients (except feta) into a blender and blend until smooth. Pour over spinach and artichoke. 
  • Bake for 30 min or until edges are slightly brown and top is set. Remove from oven and sprinkle with feta.
  • Allow to cool 10 min before slicing into squares. 

Notes

Make up to 48 hours ahead and give it a quick reheat just prior to serving. 
This recipe is super versatile - substitute any stir ins and cheese you like for the spinach, artichoke, and feta.