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Gluten-Free Spinach and Artichoke Breakfast Casserole

Start your day with a deliciously rich gluten-free Spinach and Artichoke Breakfast Casserole. This hearty dish blends artichokes and spinach with eggs for a protein-filled breakfast. It suits both leisurely brunches and busy mornings, with the convenience of preparing it in advance. Baked to perfection, the creamy texture and savory flavors create a delightful meal. Enjoy a satisfying breakfast that’s entirely gluten-free, offering flavor without the worry of gluten.

Ingredients

  • 10 oz frozen chopped spinach, thawed and drained
  • 14 oz canned artichoke hearts, chopped
  • 6 large eggs
  • 1 cup milk
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper until well combined.
  3. Stir in the drained spinach, chopped artichoke hearts, mozzarella, and Parmesan cheese until evenly mixed.
  4. Grease a 9×13-inch baking dish and pour the mixture into the dish, spreading it evenly.
  5. Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown.
  6. Remove from the oven and let it cool slightly before serving.

Keywords: Protein, Hearty, Gluten-Free, Breakfast, American

Spice Rack: Garlic Powder, Salt, Black Pepper

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