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!


  • 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


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

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


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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.

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Let cool for 5 minutes and enjoy!

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