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!
- 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
Saute mushrooms, spinach, and artichoke hearts in coconut oil until the spinach is wilted and the mushrooms are tender.
Wisk eggs together with milk. Add a pinch of salt and pepper.
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.
Let cool for 5 minutes and enjoy!