Cheesy Spinach-Artichoke Egg Bake
Stephanie Wise
Updated Jan 21, 2015
Bring the flavors of spinach-artichoke dip to the brunch table with this easy egg casserole.
Cheesy Spinach-Artichoke Egg Bake
- Prep Time 10 min
- Total 60 min
- Servings 8
- Ingredients 8
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)
Instructions
-
Step1Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
-
Step2In 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.
-
Step3Bake 45 to 50 minutes or until cheese is melted and golden brown and egg is baked through. Serve warm.
Nutrition
270
Calories
17g
Total Fat
20g
Protein
8g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 270
- Calories from Fat
- 160
- Total Fat
- 17g
- 27%
- Saturated Fat
- 8g
- 41%
- Trans Fat
- 0g
- Cholesterol
- 305mg
- 102%
- Sodium
- 650mg
- 27%
- Potassium
- 380mg
- 11%
- Total Carbohydrate
- 8g
- 3%
- Dietary Fiber
- 4g
- 15%
- Sugars
- 2g
- Protein
- 20g
% Daily Value*:
- Vitamin A
- 50%
- 50%
- Vitamin C
- 8%
- 8%
- Calcium
- 35%
- 35%
- Iron
- 10%
- 10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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