This Spinach and Artichoke Baked Eggs Recipe is a creamy and cheesy recipe, which is made with chopped spinach and marinated artichoke hearts. It’s the perfect brunch dish, ready in about 40 minutes.
Jump to RecipeSpinach and Artichoke Baked Eggs Recipe Ingredients
- 1 Tbsp. olive oil
- 1 small onion, chopped
- 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
- 1 12-ounce jar marinated artichoke hearts, drained and chopped
- 2 garlic cloves, finely chopped
- 1 tsp. teaspoon kosher salt
- 3/4 tsp. black pepper
- 2 cups whole milk
- 2 oz. cream cheese, cut into pieces
- 2 Tbsp. grated parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- Hot sauce, to taste
- 8 large eggs, at room temperature
- Crusty bread, for serving
How To Make Spinach and Artichoke Baked Eggs
- Sauté the Vegetables: Preheat the oven to 425°F (220°C). Heat the olive oil in a large ovenproof skillet over medium heat. Add the onion and cook, stirring, until softened, about 3 to 5 minutes. Add the squeezed spinach and cook, breaking it up with a wooden spoon, for about 1 minute. Stir in the chopped artichokes, garlic, and ½ teaspoon each of salt and pepper. Cook for 2 more minutes until the garlic is fragrant.
- Make the Creamy Base: Reduce the heat to medium-low. Add the milk and cream cheese pieces to the skillet. Cook, stirring constantly, until the cream cheese has melted and the mixture is smooth. Remove the skillet from the heat and stir in the parmesan and 1 cup of the mozzarella. Season with ¼ teaspoon salt and a few dashes of hot sauce to your taste.
- Add the Eggs and Cheese: One at a time, crack each egg into a small bowl. Make 8 small wells in the spinach mixture in the skillet and gently pour an egg into each well. Sprinkle the entire skillet with the remaining ¼ teaspoon each of salt and pepper, then top with the remaining ½ cup of mozzarella cheese.
- Bake Until Set: Carefully transfer the skillet to the preheated oven. Bake for 10 to 13 minutes, until the egg whites are opaque and set but the yolks are still runny. Let the skillet stand for 5 minutes before serving with crusty bread for dipping.
Recipe Tips
- How to avoid overcooking the eggs? Watch the oven closely! The eggs will continue to cook from the residual heat of the skillet after you take them out. For runny yolks, remove the skillet when the whites are just set but still have a slight jiggle.
- Can I use fresh spinach instead of frozen? Yes, you can. You will need a large amount, about 1 pound (450g) of fresh spinach. Sauté it in the pan after the onions until it has completely wilted down, then squeeze out any excess liquid before proceeding.
- What if I don’t have an ovenproof skillet? You can prepare the spinach and artichoke mixture in a regular pan, then transfer it to a 9×13 inch baking dish or a similar-sized casserole dish before making the wells and adding the eggs.
- How do I properly squeeze the spinach dry? This is a crucial step to avoid a watery dish. After thawing the spinach, place it in a clean kitchen towel or several layers of paper towels and wring it out over the sink until you can’t get any more liquid out.
What To Serve With Spinach and Artichoke Baked Eggs
This rich and savory dish is a meal in itself but pairs wonderfully with a few simple sides.
- Toasted crusty bread or sourdough for dipping.
- Home-fried potatoes or hash browns.
- A simple arugula salad with a lemon vinaigrette.
- Fresh fruit salad.
How To Store Spinach and Artichoke Baked Eggs
Refrigerate: This dish is best enjoyed fresh from the oven. If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days. The egg yolks will solidify upon reheating.
Freeze: Freezing is not recommended for this recipe, as the texture of the cream sauce and the eggs will be compromised.
Spinach and Artichoke Baked Eggs Nutrition Facts
- Serving Size: 1/4 of the recipe (2 eggs + dip)
- Calories: 520kcal
- Carbohydrates: 15g
- Fat: 38g
- Protein: 30g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Absolutely. Gruyère, Monterey Jack, or a white cheddar would be delicious substitutes for the mozzarella. You can also add a little feta or goat cheese for a tangier flavor.
Yes, this dish is very versatile. You could add cooked, crumbled bacon, sausage, or shredded chicken to the spinach mixture for extra protein and flavor.
Room temperature eggs will cook more evenly and quickly than cold eggs straight from the fridge. This helps the whites set properly without overcooking the yolks. You can warm them up quickly by placing them in a bowl of warm water for 5-10 minutes.
Try More Recipes:
- Spanakopita (Greek Spinach Pie) Recipe
- Spinach Artichoke Cups Recipe
- Spinach, Feta, and Sun-Dried Tomato Strata Recipe
Spinach and Artichoke Baked Eggs Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy4
servings15
minutes20
minutes520
kcalA delicious one-skillet brunch featuring eggs gently baked in a creamy, cheesy spinach and artichoke dip, inspired by the classic appetizer.
Ingredients
1 Tbsp. olive oil
1 small onion, chopped
1 10-oz package frozen spinach, thawed & squeezed
1 12-oz jar marinated artichoke hearts, drained & chopped
2 garlic cloves, chopped
1 tsp. kosher salt & 3/4 tsp. black pepper
2 cups whole milk
2 oz. cream cheese
2 Tbsp. grated parmesan
1 1/2 cups shredded mozzarella
Hot sauce
8 large eggs
Directions
- Preheat oven to 425°F. Sauté onion in an ovenproof skillet, then add spinach, artichokes, garlic, salt, and pepper.
- Reduce heat, stir in milk and cream cheese until smooth.
- Remove from heat and stir in parmesan and 1 cup of mozzarella.
- Make 8 wells in the mixture and crack an egg into each.
- Top with remaining mozzarella, salt, and pepper.
- Bake for 10-13 minutes, until the egg whites are set.
- Let stand for 5 minutes before serving with crusty bread.
Notes
- Squeeze the Spinach: Do not skip squeezing the spinach thoroughly dry. This is the most important step to ensure your dip is thick and creamy, not watery.
- Watch the Eggs: Ovens vary, so keep a close eye on the eggs. They can go from perfectly runny to hard-boiled in just a minute or two.
- Room Temperature Ingredients: Using room temperature cream cheese and eggs will help the sauce come together more smoothly and the eggs cook more evenly.
- Serving Suggestion: Serve the skillet in the middle of the table with plenty of toasted bread for a fun, communal-style meal.
