Overnight Artichoke & Spinach Egg Bake
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This Overnight Artichoke Spinach Egg Bake is the ultimate make-ahead brunch recipe!
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Packed with savory veggies, melty cheese, marinated artichokes, and toasted English muffins, this hearty breakfast casserole is easy to prep the night before and bake fresh in the morning.
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To make, c
ut the English muffins into cubes and place on a baking sheet. Toast for ~8-10 minutes or until slightly crisp.
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Remove from oven (turn oven off) and allow to cool. Toss bread cubes in 3 Tbsp. melted butter and place in prepared pan and set aside.
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In a large sauté pan, melt 3 Tbsp. butter and sauté the bell pepper and onion for about 5 minutes, stirring occasionally.
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Season with salt, and then add in the garlic and fresh spinach until the spinach cooks down.
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Remove from heat and stir in the chopped artichokes and fresh dill (or chives).
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Place the veggies on top of the English muffins in an even layer.
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Crack 12 eggs into a large bowl.
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Add in the cheese, milk, and pepper.
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Whisk together until eggs are completely broken up.
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Pour the egg mixture over the veggies.
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Cover with plastic wrap and place in fridge for at least 2 hours or overnight.
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When ready to bake, preheat the oven to 375°F. Remove plastic wrap. Bake for 40-45 minutes or until eggs are cooked.
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Enjoy with fresh chives, salsa, hot sauce, feta cheese, avocado slices, etc. on top!
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