ST. LOUIS —
Spinach Artichoke Egg Bake
Ingredients:
12 eggs
½ cup sour cream
1 ½ teaspoons garlic powder
½ teaspoon each, salt and pepper
Pinch of Cajun seasoning
1 box (9 oz.) frozen chopped spinach, thawed and thoroughly drained
1 can (14 oz.) artichoke hearts, drained and diced
1 cup shredded Parmesan cheese (4 oz.), divided
1 cup shredded mozzarella cheese (4 oz.)
Instructions:
Preheat oven to 350 degrees. Spray 9x13 inch pan with cooking spray.
In a large bowl, beat eggs, sour cream, garlic powder, salt, pepper and seasoning with a whisk or electric beater. Stir in spinach, artichoke hearts and ½ cup of the Parmesan cheese. Pour into prepared pan. Top with remaining ½ cup Parmesan and mozzarella cheese.
Bake 45-50 minutes or until cheese is melted and golden brown and egg is baked through.
Cut into squares and serve warm as a meatless meal, or with a side of Andouille sausage. Optional: Drizzle with hollandaise. Visit www.incredibleegg.org for a classic Hollandaise Sauce recipe.
Serves: 8
Submitted by:
Kim Martin
Missouri Egg Council