This Spinach Artichoke Egg Bake delivers the beloved flavors of spinach artichoke dip in a hearty, sliceable form. It’s perfect for a crowd or for making ahead to elevate weekday mornings. You’ll love how creamy, cheesy, and comforting this easy egg bake is.
Nothing beats a great Spinach Artichoke Egg Bake. Whether you're a fan of Savory Breakfast or want to try something from our Chicken selection, keep scrolling!
Why You’ll Love This Spinach Artichoke Egg Bake
Make-ahead marvel: Assemble the night before and bake in the morning.
Comforting flavor: Tastes just like your favorite creamy, cheesy dip.
Incredibly versatile: Perfect for brunch, lunch, or a light dinner.
Textural contrast: Golden, crisp top with a moist, tender interior.
Ingredients & Tools
- 10 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 cup grated Parmesan cheese, divided
- 1 cup shredded mozzarella cheese
- 4 oz cream cheese, softened and cubed
- 1 (10 oz) package frozen chopped spinach, thawed and thoroughly squeezed dry
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1/2 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- Pinch of red pepper flakes (optional)
Tools: 9×13 inch baking dish, large mixing bowl, whisk, skillet, measuring cups/spoons
Notes: Getting the spinach as dry as possible is the secret to avoiding a watery bake. Using a mix of milks and creams gives a luxuriously rich custard.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 19 g |
| Fat: | 23 g |
| Carbs: | 9 g |
| Fiber: | 3 g |
Serves: 8 | Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip squeezing the spinach. Frozen spinach holds a surprising amount of water. Squeezing it in a clean kitchen towel or with your hands until it’s really dry prevents a soggy final result.
- Why use both milk and cream? The combination creates a richer, more stable custard than using one or the other. The milk provides lightness, while the cream adds decadent body that makes every bite feel special.
- Let your cream cheese soften. Taking the time to let the cream cheese come to room temperature means it will incorporate smoothly into the egg mixture, avoiding little unmelted lumps in your finished bake.
- Feel free to customize your cheeses. While Parmesan and mozzarella are the classic base, you could easily swap in some Gruyère for nuttiness, or a sharp cheddar for a more pronounced cheesy flavor.
How to Make Spinach Artichoke Egg Bake
Step 1: Preheat your oven to 375°F (190°C) and generously grease your 9×13 inch baking dish with butter or non-stick spray. This is your first line of defense against sticking, and it helps the edges get that lovely golden-brown color. Go ahead and get your skillet out too—we’ll be using it shortly.
Step 2: Heat the olive oil in your skillet over medium heat. Add the chopped onion and sauté for about 4-5 minutes, until it becomes translucent and fragrant. Then, add the minced garlic and cook for just another minute—you’ll notice the aroma blooming, but be careful not to let the garlic burn, as it can turn bitter.
Step 3: In your large mixing bowl, crack in the 10 eggs. Add the whole milk, heavy cream, dried oregano, smoked paprika, salt, black pepper, and those optional red pepper flakes if you like a little warmth. Whisk everything together until it’s completely combined and you see a uniform, pale yellow color. The mixture should be smooth and slightly frothy on top.
Step 4: Now, stir in 3/4 cup of the grated Parmesan cheese, all of the shredded mozzarella, and the cubed, softened cream cheese. The cream cheese won’t fully blend in yet, and that’s perfectly fine—it will melt beautifully in the oven. This is what creates those delightful pockets of extra creaminess.
Step 5: To the egg and cheese mixture, add the thoroughly squeezed-dry spinach, the chopped artichoke hearts, and the sautéed onion and garlic from your skillet. Use a spatula to fold everything together gently but thoroughly. You want all those goodies to be evenly distributed throughout the custard.
Step 6: Pour the entire mixture into your prepared baking dish. Use the spatula to spread it out into an even layer. Now, sprinkle the remaining 1/4 cup of Parmesan cheese evenly over the top. This will create a gorgeous, flavorful crust as it bakes.
Step 7: Place the dish in the preheated oven and bake for 40-45 minutes. You’re looking for the edges to be set and puffed up, and the center to be just firm to a light touch. The top should be a beautiful, deep golden brown. A knife inserted near the center should come out clean.
Step 8: Once it’s perfectly baked, remove the dish from the oven and let it rest on a wire rack for about 8-10 minutes before slicing. This resting time is crucial—it allows the custard to set fully, making it much easier to cut neat, clean slices that hold their shape.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Wrap individual slices tightly and freeze for up to 2 months.
- Reviving: Reheat in the oven or toaster oven to restore texture.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and bright, acidic dressing cut through the richness of the bake perfectly, balancing the whole plate.
- Oven-roasted cherry tomatoes — Their burst-in-your-mouth sweetness and slight tang provide a wonderful flavor and textural contrast to the creamy, savory eggs.
- Crispy roasted potatoes or hash browns — For a truly hearty brunch spread, you can’t go wrong with this classic, comforting carb side that soaks up any extra flavor.
Drinks
- A crisp, dry Prosecco or sparkling wine — The bubbles and acidity are fantastic for cleansing the palate between bites of the rich, cheesy egg dish.
- Freshly squeezed orange juice or a grapefruit mimosa — The citrusy sweetness is a timeless partner for brunch recipes, offering a refreshing counterpoint.
- Iced coffee with a dash of cinnamon — The warm spice note in the coffee complements the savory, herby flavors in the bake beautifully, especially for a morning meal.
Something Sweet
- Fresh mixed berries with a dollop of whipped cream — The light, fruity finish doesn’t compete with the main event but provides a lovely, refreshing end to the meal.
- Warm cinnamon rolls or banana bread — If you’re going all out for a special occasion, this combination of savory and sweet is pure comfort food heaven.
- Dark chocolate-dipped orange segments — A sophisticated and easy option where the dark chocolate and bright citrus feel indulgent without being too heavy.
Top Mistakes to Avoid
- Mistake: Not squeezing the spinach enough. This is the number one reason for a watery egg bake. That extra moisture will steam out during baking, creating a soggy texture instead of a firm, custardy one. I’ve learned this the hard way!
- Mistake: Overbaking the custard. The bake will continue to set as it cools. If you wait until the center is completely firm in the oven, it can become rubbery and dry once it’s out. Pull it when the center still has a slight jiggle.
- Mistake: Adding raw, crunchy onions. Sautéing the onions first is a non-negotiable step. It softens them and brings out their natural sweetness, ensuring they blend seamlessly into the dish without any harsh, raw bite.
- Mistake: Skipping the rest time. Slicing into the bake straight from the oven is a recipe for a messy plate. Letting it rest allows the proteins to relax and set, giving you those perfect, clean slices.
Expert Tips
- Tip: For a flavor boost, toast your spices. Before adding the dried oregano and smoked paprika to the egg mixture, warm them for 30 seconds in your dry skillet after sautéing the onions. This quick trick wakes up their essential oils and makes the flavor much more pronounced.
- Tip: Use a water bath for ultimate silkiness. For an even more delicate, quiche-like texture, place your baking dish inside a larger roasting pan and pour hot water into the larger pan until it comes halfway up the sides of your bake dish. It’s a pro move for a super-luxurious result.
- Tip: Get a head start with overnight prep. You can assemble the entire dish—right up to sprinkling the final Parmesan on top—cover it tightly with plastic wrap, and refrigerate it overnight. In the morning, just let it sit on the counter for 20 minutes while the oven preheats, then bake as directed.
- Tip: Add a layer of flavor with sun-dried tomatoes. For a delicious twist, chop up a 1/4 cup of oil-packed sun-dried tomatoes and layer them on the bottom of the greased dish before pouring in the egg mixture. They’ll add a wonderful, tangy-sweet surprise in every bite.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! You’ll need about 10 to 12 ounces of fresh spinach. Just give it a rough chop and wilt it in a pan with a tiny bit of water or oil until it’s fully collapsed and dark green. Then, crucially, you must follow the same rule: let it cool and squeeze out every drop of excess liquid you can. Fresh spinach actually contains even more water than frozen, so this step is vital.
How do I store and reheat leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, I find the oven or toaster oven works best to restore the texture. Place a slice on a baking sheet at 350°F (175°C) for 10-15 minutes until warmed through. The microwave will work in a pinch, but it can make the texture a bit rubbery.
Can I make this recipe dairy-free?
You can certainly try! For the milk and cream, use an unsweetened, unflavored plant-based alternative like oat or soy milk, and a rich canned coconut milk for the cream. For the cheeses, there are many good vegan mozzarella and cream cheese options available now. The flavor profile will be different, but it can still be a tasty, satisfying dish.
Why did my egg bake puff up and then deflate?
This is totally normal and actually a sign of a well-cooked custard! The eggs expand with air as they heat up in the oven. Once you take it out, the temperature drops and the structure relaxes, causing it to sink a little. This doesn’t affect the taste or texture at all—it’s just the science of eggs doing its thing.
Can I freeze a baked egg bake?
Yes, you can! Let the fully baked and cooled dish be your starting point. Cut it into individual portions, wrap each piece tightly in plastic wrap and then foil, and freeze for up to 2 months. To serve, thaw overnight in the fridge and reheat in the oven for the best results. The texture might be slightly less creamy than fresh, but it’s still a fantastic make-ahead option.
Spinach Artichoke Egg Bake
Make this easy Spinach Artichoke Egg Bake for brunch or meal prep. Creamy, cheesy, and perfect for feeding a crowd. Get the simple recipe now!
Ingredients
For the Ingredients
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10 large eggs
-
1 cup whole milk
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1/2 cup heavy cream
-
1 cup grated Parmesan cheese (divided)
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1 cup shredded mozzarella cheese
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4 oz cream cheese (softened and cubed)
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1 package frozen chopped spinach (10 oz, thawed and thoroughly squeezed dry)
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1 can artichoke hearts (14 oz, drained and chopped)
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1/2 cup finely chopped yellow onion
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2 cloves garlic (minced)
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1 tbsp olive oil
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1 tsp dried oregano
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1/2 tsp smoked paprika
-
1/2 tsp salt (or to taste)
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1/4 tsp black pepper
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Pinch red pepper flakes (optional)
Instructions
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Preheat your oven to 375°F (190°C) and generously grease your 9x13 inch baking dish with butter or non-stick spray.01
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Heat the olive oil in your skillet over medium heat. Add the chopped onion and sauté for about 4-5 minutes, until it becomes translucent and fragrant. Then, add the minced garlic and cook for just another minute—you’ll notice the aroma blooming, but be careful not to let the garlic burn, as it can turn bitter.02
-
In your large mixing bowl, crack in the 10 eggs. Add the whole milk, heavy cream, dried oregano, smoked paprika, salt, black pepper, and those optional red pepper flakes if you like a little warmth. Whisk everything together until it’s completely combined and you see a uniform, pale yellow color. The mixture should be smooth and slightly frothy on top.03
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Now, stir in 3/4 cup of the grated Parmesan cheese, all of the shredded mozzarella, and the cubed, softened cream cheese. The cream cheese won’t fully blend in yet, and that’s perfectly fine—it will melt beautifully in the oven.04
-
To the egg and cheese mixture, add the thoroughly squeezed-dry spinach, the chopped artichoke hearts, and the sautéed onion and garlic from your skillet. Use a spatula to fold everything together gently but thoroughly.05
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Pour the entire mixture into your prepared baking dish. Use the spatula to spread it out into an even layer. Now, sprinkle the remaining 1/4 cup of Parmesan cheese evenly over the top.06
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Place the dish in the preheated oven and bake for 40-45 minutes. You’re looking for the edges to be set and puffed up, and the center to be just firm to a light touch. The top should be a beautiful, deep golden brown. A knife inserted near the center should come out clean.07
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Once it’s perfectly baked, remove the dish from the oven and let it rest on a wire rack for about 8-10 minutes before slicing.08
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