Spinach, Artichoke, and Mushroom Egg Casserole

Spinach, Artichoke, and Mushroom Egg Casserole

 

Breakfast is probably my favorite meal of the day, so I’m always looking for yummy new breakfast dishes. I really like spinach and artichoke dip, so I decided to incorporate them into an egg dish. I added mushrooms just for fun. The casserole turned out delicious! It’s definitely worth a try!

Ingredients:

  • 12 Eggs
  • 1/4 Cup Milk
  • 2 14 Oz Cans of Artichoke Hearts
  • 1 10 Oz Bag of Fresh Spinach
  • 1 8 Oz Package of Fresh Mushrooms
  • 2 Tsp Coconut Oil
  • 1 Cup of Sheredded Mozerella
  • Salt
  • Pepper

Recipe:

Processed with VSCO with f2 preset

Saute mushrooms, spinach, and artichoke hearts in coconut oil until the spinach is wilted and the mushrooms are tender.

Processed with VSCO with f2 preset

Wisk eggs together with milk. Add a pinch of salt and pepper.

 

Processed with VSCO with f2 preset

Put veggies in a baking dish sprayed with coconut oil spray. Top with egg mixture and then cheese. Bake at 400 degrees for 35 to 40 minutes or until solid.

Processed with VSCO with f2 preset

Let cool for 5 minutes and enjoy!

Leave a comment

Leave a Reply