One thing that is important to me is getting my day going with a healthy meal. However, mornings can be pretty rushed, with helping Little Miss get ready and me too. Plus we love to go for a little walk if we have time!

I found that making something ahead of time that I can warm up later is a great way to get a good meal in the morning. I love that I can make these in a pan, cut them up, and freeze individual squares to reheat later. I just take a few out each week and keep in the fridge to eat in the mornings. I think next time I’ll add some sun-dried tomatoes as well!  I like to put some salsa on top of mine, but they are good plain too. 

For me, these are easier than the muffin tin versions and work just as well.

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Spinach Artichoke Egg Casserole

Ingredients

  • 12 eggs
  • 2 cups finely chopped baby spinach
  • 1 (14 oz.) can quartered artichoke hearts, drained and finely chopped
  • 8 ounces baby bellas, sliced
  • 1 small can green chilis
  • 1/4-1/2 C sundried tomatoes, finely chopped (I didn’t do this but I think it would be good)
  • 1 cup shredded sharp cheddar cheese
  • 1 teaspoon garlic salt

Instructions

Sauté mushrooms in a little bit of olive oil. Set aside.

Crack eggs into a large bowl and whisk. Stir in everything else and mix well. Pour into a 9×13 pan that has been sprayed with non-stick spray.

Bake at 375 for 30 minutes. Cool on a wire rack.

Cut into 12 squares – keep in fridge or freeze individual portions.

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