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an egg bake in a casserole dish
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Overnight Artichoke Spinach Egg Bake

This overnight artichoke spinach egg bake is a great gluten-free and vegetarian breakfast option. It's packed with veggies, herbs, and cheese!
Course Breakfast
Cuisine American
Keyword egg bake
Prep Time 10 minutes
Cook Time 45 minutes
Fridge time 8 hours
Total Time 8 hours 55 minutes
Servings 15 servings
Calories 236kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

For the veggies:

  • 6 Tbsp. unsalted butter, divided
  • 6 english muffins, cubed
  • 1 red bell pepper, diced small
  • 1 small yellow onion, diced small
  • 1/2 tsp. salt
  • 4 cloves garlic, minced
  • 5 oz. fresh baby spinach
  • 14.5 oz. jar marinated artichokes , liquid drained and chopped
  • 2 Tbsp. fresh dill or chives

For the eggs:

  • 12 large eggs
  • 2 cups whole milk
  • 2 cups white cheddar cheese, shredded
  • 1/2 tsp. black pepper
  • for serving: more fresh herbs, feta cheese, hot sauce, salsa
US Customary - Metric

Instructions

  • Grease a 9x13-inch baking dish with 2 Tbsp. of softened butter.
    6 Tbsp. unsalted butter, divided, 6 english muffins, cubed
  • Toast the English muffins: preheat the oven to 350°F. Cut the English muffins into cubes and place on a baking sheet. Toast for ~8-10 minutes or until slightly crisp. Remove from oven (turn oven off) and allow to cool. Toss bread cubes in 2 Tbsp. melted butter and place in prepared pan and set aside.
  • In a large sauté pan, melt 2 Tbsp. butter and sauté the bell pepper and onion for about 5 minutes, stirring occassioanlly.
    1 red bell pepper, diced small, 1 small yellow onion, diced small
  • Season with salt, and then add in the garlic and fresh spinach until the spinach cooks down.
    1/2 tsp. salt, 4 cloves garlic, minced, 5 oz. fresh baby spinach
  • Remove from heat and stir in the chopped artichokes and fresh dill (or chives).
    14.5 oz. jar marinated artichokes, 2 Tbsp. fresh dill or chives
  • Place the veggies on top of the English muffins in an even layer.
  • Crack 12 eggs into a large bowl. Add in the cheese, milk and pepper whisk together until eggs are completely broken up. Pour the egg mixture over the veggies. 
    12 large eggs, 2 cups whole milk, 2 cups white cheddar cheese, shredded, 1/2 tsp. black pepper
  • Cover with plastic wrap and place in fridge for at least 2 hours or overnight. In the morning, preheat the oven to 375°F. Remove plastic wrap.
  • Bake for 40-45 minutes or until eggs are cooked. Enjoy with fresh chives, salsa, hot sauce, feta cheese, etc. on top!

Video

Notes

  • Get creative and add your favorite veggies in this dish that you may have on hand: broccoli, asparagus, kale, etc. 

Nutrition

Serving: 1square slice | Calories: 236kcal