Cheesy Spinach Artichoke Egg Bake
Bring the flavors of spinach-artichoke dip to the brunch table with this easy egg casserole.
Ingredient
- 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)
Direction
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
- 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.
- Bake 45 to 50 minutes or until cheese is melted and golden brown and egg is baked through. Serve warm.
