Breakfast

Spinach and artichoke breakfast bake

Name: Spinach and artichoke breakfast bake
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 13 oz Spinach; 11 oz Artichoke hearts in brine; 6½ oz Cream cheese; 6½ oz Mozzarella; 6 fl oz Heavy cream; 2 oz Parmesan; Garlic cloves, two, grated; Lemon, a squeeze; Black pepper, to taste

The dip everybody knows, baked in a dish and eaten with a fork instead of scooped — and squeezing the spinach dry is the difference between a bake and a puddle.

4gnet carbs

31gfat

14gprotein

350kcal

Per serving45 minServes 6

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Ingredients

For the whole dish · serves 6

Spinach13 oz
Artichoke hearts in brine11 oz
Cream cheese6½ oz
Mozzarella6½ oz
Heavy cream6 fl oz
Parmesan2 oz
Garlic clovestwo, grated
Lemona squeeze
Black pepperto taste

Method

6 steps · 45 minutes

Wilt the spinach, cool it, and wring it out in a kitchen towel until no more water comes. It will lose more than half its weight.
Drain the artichokes properly too and chop them coarsely. Left in brine they make the whole dish taste of the jar.
Beat the cream cheese smooth with the cream and garlic before anything else joins it.
Fold in the spinach, artichokes, mozzarella and lemon, and season hard with pepper.
Bake at 375F for 25 minutes with the parmesan on top, until it browns in patches and bubbles at the edge.
It reheats better than most egg breakfasts, which is why it is worth making a dish of six on a Sunday.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.