Spinach and Artichoke Keto Egg Bake
This spinach and artichoke keto egg bake is perfect for a easy breakfast recipe! Getting your cruciferous vegetables in and making spinach taste good at the same time. Not to mention it's low carb and keto friendly.
- 4 cups fresh spinach (or 4 oz of frozen)
- 2-3 bulbs artichoke hearts from can
- 1/2 cup shredded parmesan cheese
- 1/4 cup chopped green onion
- 8 large Eggs
- 1/4 cup Sour Cream
- 1 teaspoon Salt
- 1 tablespoon garlic powder
cook spinach down in skillet. You can use a little oil here if you want (1 tsp) but spinach has water in it
tear apart your artichoke hearts for even spreading throughout casserole dish. Then spread shredded cheese and chopped green onion throughout casserole dish as well.
Blend all 8 eggs together along with salt and garlic powder. Then add in sour cream
Pour eggs into casserole dish and place in oven for 20-30 minutes
Allow to cool and settle when it comes out
This recipe is really is to make. For the beginner baker I just suggest checking around 15 minutes then looking every 5 minutes afterward. Your edges will brown a little that is fine but there shouldn't be any browning in the middle.
Try to pay attention to the ratio to eggs. The thinner you spread the eggs this will cut baking time down. If you like less spinach and artichoke the time will go up.
- If using real garlic spread out the casserole dish as well
- oven times will vary so keep an eye on keto egg bake.
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