Spinach-artichoke dip is beloved at parties, and egg bake is a classic breakfast casserole for a reason. So, the next time you’re hosting, combine these two crowd-pleasers into a delicious dish you can prep the night before and then pop in the oven in the morning.
Spinach-artichoke overnight egg bake
Prep time: 20 minutes
Total: 5 hours, 30 minutes
Servings: 12
Ingredients
1 lb. Italian pork sausage
1 cup finely chopped onion (approx.
1 medium onion)
3 cloves garlic, finely chopped
1 can (14 oz.) quartered artichoke hearts, drained and coarsely chopped (1 1/2 cups)
1 box (10 oz.) frozen spinach, thawed, squeezed to drain
8 cups cubed (1-inch) rustic round bread
2 cups (8 oz.) shredded Monterey Jack or mozzarella cheese
1 package (8 oz.) cream cheese, softened
1 cup (about 4 oz.) freshly grated Parmesan
8 eggs
2 cups milk
1 tsp. Dijon mustard
1 tsp. salt
1/2 tsp. pepper
Directions:
1. Grease or spray a 13x9-inch (3-quart) baking dish; set aside.
2. In a 12-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain the fat. Stir in spinach and artichokes until just combined.
3. In a baking dish, stir sausage mixture, bread cubes and 1 3/4 cups of the cheese until mixed well.
4. In a medium bowl, beat cream cheese and Parmesan until smooth. Beat in eggs until combined. Whisk in milk, mustard, salt and pepper. Pour evenly over bread mixture. Cover tightly with foil; refrigerate at least 4 hours or overnight, but no longer than 24 hours.
5. Heat oven to 350°F. Bake covered 30 minutes. Uncover; bake 20 to 30 minutes longer or until top is golden brown and knife inserted in center comes out clean. Sprinkle with remaining 1/4 cup cheese; bake 1 to 2 minutes longer or just until cheese is melted. Let stand 10 minutes before serving.
Tip
Use what you have: Mix it up by adding other green vegetables you have on hand, such as broccoli florets, asparagus pieces or chopped kale.
