Spinach Artichoke Baked Eggs
Published Dec 18, 2021
This post contains affiliate links. Please see our disclosure policy.
If you’re having overnight guests for the holidays or if you just want something special yet quick for yourself and your family for breakfast on Christmas morning, this Spinach Artichoke Baked Eggs recipe makes for a great holiday breakfast. The ramekins can be prepared ahead and baked off the morning of, which makes this a very convenient dish.
For this recipe, I used Pastene quartered artichoke hearts and their Parmesan cheese. Their products are great quality and it’s like a one-stop shop for all the pantry essentials I love, like pasta sauce, gluten-free pasta, jarred and canned veggies like artichoke hearts and mushrooms, and cheeses.
This breakfast recipe has a little bit of everything – veggies, protein, cheese. I like to serve it with a side of gluten-free toast, gluten-free English muffins, or crispy gluten-free baguette slices. You can also serve it with a side of hash brown potatoes.
Get more delicious gluten-free breakfast recipes.
Spinach Artichoke Baked Eggs
Ingredients
- 1 tablespoon butter, , at room temperature
- 1 (14 ounce) can Pastene Quartered Artichoke Hearts
- 1 ½ cups baby spinach
- 2 tablespoons mayonnaise
- 2 tablespoons fresh chives, , chopped
- 4 tablespoons Pastene Grated Parmesan Cheese, , divided
- 8 large eggs
Instructions
- Preheat the oven to 400 degrees. Butter 4 small (8 ounce) ramekins.
- Chop the artichoke hearts and spinach. Combine with mayonnaise, most of the chives (save some to garnish), and 2 tablespoons Parmesan cheese. Season to taste with salt and pepper. Divide the mixture among the ramekins.
- Crack 2 eggs per ramekin, sprinkle with a small pinch of salt and pepper, the rest of the chives, and the remaining 2 tablespoons of Parmesan.
- Bake for 14-15 minutes or until the egg whites are set and the yolks are cooked to your liking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
