Go Back
–+ servings
Spinach Artichoke Baked Eggs in white ramekins in a wicker basket tray
Print Recipe
4.50 from 2 votes

Spinach Artichoke Baked Eggs

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Breakfast
Servings: 4 servings
Calories: 246kcal
Author: Gluten Free & More

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
US Customary - Metric

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

Calories: 246kcal | Carbohydrates: 5g | Protein: 14g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 342mg | Sodium: 622mg | Potassium: 197mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1731IU | Vitamin C: 4mg | Calcium: 119mg | Iron: 2mg