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Spinach and Artichoke Baked Eggs Recipe

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★★★★

3.9 from 192 reviews

A creamy and savory baked egg dish featuring sautéed spinach, tender marinated artichoke hearts, and a blend of cheeses. This recipe combines wholesome ingredients baked to perfection in an ovenproof skillet, making a comforting and elegant breakfast or brunch option.

Ingredients

Scale

Vegetables and Aromatics

  • 1 Tbsp. olive oil
  • 1 small onion, chopped
  • 1 10-oz package frozen spinach, thawed & squeezed
  • 1 12-oz jar marinated artichoke hearts, drained & chopped
  • 2 garlic cloves, chopped

Seasonings

  • 1 tsp. kosher salt
  • 3/4 tsp. black pepper

Dairy

  • 2 cups whole milk
  • 2 oz. cream cheese
  • 2 Tbsp. grated parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese, divided

Other

  • Hot sauce (optional, for serving)
  • 8 large eggs

Instructions

  1. Preheat and Sauté: Preheat your oven to 425°F (220°C). Heat the olive oil in an ovenproof skillet over medium heat, then add the chopped onion. Sauté until the onion is soft and translucent, about 3-5 minutes. Next, add the thawed and squeezed spinach, chopped artichokes, and chopped garlic. Season with kosher salt and black pepper. Stir to combine and cook for an additional 2-3 minutes to meld the flavors.
  2. Add Dairy and Stir: Reduce the heat to low. Slowly stir in the whole milk and cream cheese, stirring continuously until the cream cheese melts completely and the mixture is smooth and creamy.
  3. Incorporate Cheeses: Remove the skillet from the heat. Stir in the grated parmesan and 1 cup of the shredded mozzarella cheese into the creamy vegetable mixture until well combined.
  4. Create Wells and Add Eggs: Using a spoon, make 8 small wells in the mixture evenly spaced in the skillet. Carefully crack one egg into each well, keeping the yolks intact.
  5. Top with Cheese and Season: Sprinkle the remaining 1/2 cup shredded mozzarella cheese evenly over the top of the eggs and vegetable mixture. Add a little extra salt and pepper to taste.
  6. Bake: Transfer the skillet to the preheated oven and bake for 10-13 minutes, or until the egg whites are fully set but the yolks remain slightly runny if desired.
  7. Rest and Serve: Remove from oven and let stand for 5 minutes to finish setting. Serve warm, ideally with crusty bread and a drizzle of hot sauce if you like a bit of heat.

Notes

  • If you don’t have an ovenproof skillet, transfer the mixture to a baking dish before making wells and adding eggs.
  • Use fresh spinach if available, but be sure to cook it down and drain excess water.
  • For a lower-fat version, substitute whole milk with 2% or use less cheese.
  • Adjust baking time depending on yolk preference—less time for runny yolks, more for firm.
  • Leftovers can be refrigerated and gently reheated, but are best enjoyed fresh.

Keywords: spinach and artichoke baked eggs, baked eggs, spinach baked eggs, artichoke hearts recipe, cheesy baked eggs, healthy breakfast, brunch recipe

Find it online: https://foodiecara.com/spinach-and-artichoke-baked-eggs-recipe/