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.



Spinach Artichoke Egg Casserole


  • 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


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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