spinach, artichoke and sun-dried tomato egg bake.
A few thoughts on the merits of breakfast:
1. Breakfast is rad. Can I say that here? Does anyone still say that?
2. The occurrence of both sweet and savory dishes at breakfast/brunch makes it clearly the best meal of the day.
3. FOR THE LOVE someone please tell my husband to start sharing said sweet and savory dishes with me when we go out for breakfast, like at this little joint which may just be one of the best breakfast places around…and where it’s also just too darn hard to limit oneself to only one thing so sharing two dishes obviously makes the most sense. Obviously. (LOVE You, Andrew!)
4. It seems important to double up on such an important meal of the day by serving it both in the morning and evening.
Hence there is this dish. Also, it’s so easy. You pretty much dump a whole bunch of veggies, eggs and cheese into a casserole dish and call it a day. So pour yourself a mimosa, grab a croissant and dig in!
A delightful and easy dish for breakfast, brunch, lunch or dinner! Serve warm or cold with fruit or a salad.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 bunch of spinach, washed, dried and coarsely chopped
- 1/4 cup sun-dried tomatoes, coarsely chopped
- 1 (14-ounce) can artichoke hearts, coarsely chopped
- 8 large eggs
- 1 cup milk (whatever you put in your coffee)
- 1 1/2 teaspoons salt
- Freshly ground black pepper
- 3 ounces goat cheese, crumbled
- 1/2 cup shredded asiago or parmesan cheese
Instructions
- Heat the oven to 350°F.
- Lightly grease a 3-quart or 9x13-inch baking dish with baking spray or olive oil.
- Heat oil in a large saute pan over medium-high heat. Add the onion and garlic and turn the heat down to medium. Cook for 5 minutes or until the onion is soft and translucent. Add the spinach and cook for 1-2 minutes until spinach is wilted. Add the sun-dried tomatoes and cook for an additional 3 minutes or until the onion begins to brown just a bit. Add the artichoke hearts and cook just until they are warmed through. Turn off the heat.
- Whisk the eggs thoroughly and add in the milk, salt, and some black pepper. Stir in the cheeses, then fold in the vegetables from the skillet.
- Pour into the prepared baking dish and bake for 35 to 40 minutes or until a knife comes out clean and the top is lightly golden brown.
- Serve warm or cold for breakfast, lunch or dinner.
Notes
199 calories per serving, 14 grams of fat, 6 carbs, 14 grams of protein, 2 grams fiber
A Frugal Foodie Family original.
Total: $7.96 or $.99 per serving, based on the items I’ve purchased at the prices I typically pay as included on this spreadsheet.
Yum! I will definitely be trying this! I’m shocked Andrew won’t share sweet/savory with you. I’ll have to tell Jacob to counsel him on the benefit it brings to his marriage
Yes please have Jacob add that to next Friday’s way-too-early discussion
Just another winner from you lady!!! This looks awesome!! Especially for those of us trying to keep a good Carb/Fat/Protein ratio. Can’t wait to make this one up…I wonder if even the oldest son will eat it; I know his little brother will be all over it. Thanks again!
Hope the whole family can get behind it! Enjoy.
Adults make their own decisions…
You would.
Tell that to the government…
I made this quite literally the day after you posted it – we happened to have all the ingredients on hand which does not happen often. It was so, so good!
Thanks Alexis! So glad you had all the ingredients – and that it didn’t disappoint!