If you love the creamy, savory flavors of classic spinach and artichoke dip but wish it had a bit more breakfast flair, then you are in for a real treat with this Spinach and Artichoke Baked Eggs Recipe. This dish transforms those beloved ingredients into a warm, comforting meal perfect for brunch, lunch, or even a cozy dinner. Imagine perfectly baked eggs nestled in a luscious bed of spinach, artichokes, and gooey cheeses that combine to deliver a melody of flavors and textures in every bite. The Spinach and Artichoke Baked Eggs Recipe is just the kind of recipe that brings people together, makes your kitchen smell irresistible, and proves that simple ingredients can create something truly exceptional.

In a black cast iron pan, there is a dish with four sunny yellow egg yolks sitting on a layer of melted white cheese mixed with green leafy spinach evenly spread beneath and around the eggs. The cheese edges are slightly browned and bubbly, showing a crispy texture along the pan's edge. The whole dish is sprinkled with small green herb bits and some black pepper. The pan rests on a white marbled surface with some golden-brown toast pieces and a white plate with a fork partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Getting the perfect balance in this dish comes down to a handful of fresh and pantry staples that are straightforward but pack a punch. Each ingredient plays a vital role — from the creamy cheeses that bring richness to the bright spinach and the tangy artichokes adding depth and texture.

Olive oil: For sautéing and adding a subtle fruitiness that seasons the entire dish beautifully.
Small onion, chopped: Adds sweetness and a mild bite when softened, forming the flavor base.
Frozen spinach (10 oz), thawed and squeezed: Imparts vibrant color and a tender leafy texture without watering down the dish.
Marinated artichoke hearts (12 oz jar), drained and chopped: For that signature tangy, slightly nutty flavor and bite-sized contrast to the creamy eggs.
Garlic cloves, chopped: Provides aromatic warmth that ties all the components together.
Kosher salt and black pepper: Essential seasonings that elevate all the flavors.
Whole milk (2 cups): Creates the silky, custard-like sauce that envelops the eggs.
Cream cheese (2 oz): Adds luscious creaminess and a slight tang that blends all the ingredients cohesively.
Grated parmesan (2 tbsp): Brings a sharp, nutty kick that enhances the cheesy richness.
Shredded mozzarella (1 1/2 cups): Offers melt-in-your-mouth gooeyness, divided between the filling and the topping for maximum cheesy delight.
Hot sauce: Just a dash for those who love a little spicy zing to brighten the flavors.
Large eggs (8): The stars of this recipe, baked gently so that the yolks remain tender and luscious.

How to Make Spinach and Artichoke Baked Eggs Recipe

Step 1: Sauté the aromatics

Start by heating the olive oil in an ovenproof skillet over medium heat. Toss in the chopped onion and cook until it’s soft and translucent, releasing its natural sweetness. Then add the thawed and squeezed spinach, chopped artichoke hearts, the chopped garlic, kosher salt, and black pepper. Sauté everything together just enough to combine the flavors and soften the ingredients, setting the stage for the creamy sauce to come.

Step 2: Create the creamy base

Reduce the heat to low and stir in the whole milk along with the cream cheese until the mixture turns silky smooth. This gentle heating helps the cream cheese melt evenly, creating a luscious sauce that will cradle the eggs later.

Step 3: Add the cheeses

Take the skillet off the heat and fold in the grated parmesan and one cup of shredded mozzarella. These cheeses bring a wonderful sharpness and gooey texture that will infuse every bite with cheesy goodness. Mixing them off heat prevents the mozzarella from getting stringy too soon.

Step 4: Prepare the eggs

Using a spoon, make eight small wells spaced evenly in the cheesy veggie mixture. Carefully crack an egg into each well, making sure not to break the yolks. This is where the magic happens — the eggs poach gently in the creamy base while baking.

Step 5: Add the finishing touches and bake

Sprinkle the remaining half cup of shredded mozzarella over the top of the eggs and mixture, then season lightly with salt and pepper. Place the skillet carefully into a preheated 425°F oven and bake for about 10 to 13 minutes, or until the egg whites are just set but the yolks remain soft and silky.

Step 6: Rest and serve

Once baked, let the Spinach and Artichoke Baked Eggs Recipe sit for about 5 minutes before serving. This resting time helps everything settle, making it easier to spoon onto plates without breaking the delicate eggs, and allows the flavors to meld even further.

How to Serve Spinach and Artichoke Baked Eggs Recipe

A close-up view of a cooked dish in a black skillet showing five sunny side up eggs with bright yellow yolks spread evenly across the surface. The eggs are surrounded by melted white cheese that has slightly golden-brown spots, mixed with dark green wilted spinach leaves scattered all over. The edges of the skillet are dark and rough, contrasting with the creamy texture of the cheese and smooth, shiny egg yolks. There is a light sprinkle of dried seasoning on top, adding small dark specks across the eggs and cheese. The skillet sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh herbs like parsley or chives adds a pop of color and freshness that contrasts beautifully with the creamy baked eggs. For a bit of extra flair, a drizzle of your favorite hot sauce or a dusting of smoked paprika can add a welcome touch of warmth and smoky depth.

Side Dishes

This recipe pairs wonderfully with crusty artisan bread or toasted baguette slices perfect for scooping up the gooey spinach and egg mixture. For a heartier accompaniment, roasted potatoes or a crisp green salad balance the richness with some earthy texture and brightness.

Creative Ways to Present

For a playful twist, serve individual portions in small ramekins or shallow oven-safe bowls, making it feel like a special occasion breakfast or brunch entree. You can also add a sprinkle of toasted pine nuts or a few lemon zest shavings on top to bring more layers of flavor.

Make Ahead and Storage

Storing Leftovers

Any leftovers can be transferred to an airtight container and refrigerated for up to 3 days. The mixture might firm up, so it will be easier to reheat it gently without losing the creamy consistency.

Freezing

While the eggs are best enjoyed fresh for texture, you can freeze the spinach and artichoke base without the eggs separately for up to 2 months. Thaw in the fridge overnight and add fresh eggs when ready to bake again for best results.

Reheating

Reheat leftovers in a low oven or microwave gently to avoid overcooking the eggs and drying out the creamy sauce. Adding a splash of milk during reheating helps maintain that lovely creaminess.

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! If you use fresh spinach, be sure to sauté it until fully wilted and squeezed dry to prevent excess moisture that can make the dish watery.

What if I don’t have cream cheese? Can I substitute it?

You can replace cream cheese with ricotta or mascarpone for a slightly different but still creamy texture. Just bear in mind the flavor will be milder and less tangy.

How do I know when the baked eggs are perfectly cooked?

The eggs are done when the whites are set but the yolks still jiggle slightly when you gently shake the pan—this ensures creamy, luscious yolks rather than fully hard ones.

Can I make this recipe vegan or dairy-free?

To adapt, replace the cheeses with vegan alternatives and swap milk for a plant-based option. Just note the texture and flavor will differ from the classic version.

Is this recipe suitable for meal prep?

Definitely! Preparing the spinach and artichoke base ahead saves time, and you can add fresh eggs when ready to bake. This makes a quick, impressive meal any day of the week.

Final Thoughts

I can’t recommend the Spinach and Artichoke Baked Eggs Recipe enough if you’re looking for a cozy, flavorful dish that feels indulgent but comes together with simple ingredients. Whether you’re cooking for yourself, friends, or family, this recipe brings warmth, comfort, and a whole lot of cheesiness that’s slow baked to perfection. Give it a try soon—you might just find a new favorite way to enjoy the classic spinach and artichoke combo!