thepioneerwoman
Spinach and Artichoke Baked Eggs
These easy spinach and artichoke baked eggs are creamy and perfect for breakfast, brunch or dinner.
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 25 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●wooden spoon
- ●oven
- ●bowl
- ●measuring cup
📝 Preparation Steps
1
Preheat the oven to 425˚. Heat the olive oil in a large ovenproof skillet over medium heat. Add the onion and cook, stirring, until softened, 3 to ⏱️ 5 minutes. Add the spinach and cook, breaking it up with a wooden spoon, until heated through, about ⏱️ 1 minute. Add the artichokes, garlic and ½ teaspoon each salt and pepper. Cook, stirring, until the garlic is softened, about 2 more minutes.
2
Reduce the heat to medium-low, add the milk and cream cheese and cook, stirring, until smooth. Remove from the heat and stir in the parmesan and 1 cup mozzarella. Season with ¼ teaspoon salt and a few shakes of hot sauce.
Hot sauce, to taste
3
One at a time, crack each egg into a small bowl or measuring cup, make a well in the spinach mixture and pour in the egg. Once all the eggs have been added, sprinkle the whole skillet with the remaining ¼ teaspoon each salt and pepper. Top with the remaining ½ cup mozzarella.
large eggs, at room temperature8
4
Transfer the skillet to the oven and bake until the egg whites are just set, 10 to ⏱️ 13 minutes. (They can have a slight jiggle but should be opaque.) Let stand for ⏱️ 5 minutes, then serve with bread.
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