Spinach & Sun-dried Tomato Egg bake

Cooking with Teresa Online Cookbook & Meal Planner Spinach & Sun-Dried Tomato Egg bake
Print Recipe
Spinach & Sun-dried Tomato Egg bake
Cooking with Teresa Online Cookbook & Meal Planner Spinach & Sun-Dried Tomato Egg bake
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Cooking with Teresa Online Cookbook & Meal Planner Spinach & Sun-Dried Tomato Egg bake
Instructions
  1. Preheat oven to 375 degrees and spray baking dish with nonstick spray.
  2. Coarsely chop sun-dried tomatoes and artichoke hearts. Place artichokes in the middle of a towel and roll up, then wring all of the liquid out.
  3. In a large bowl, mix together shredded potatoes, sun dried tomatoes, green onion, artichokes, feta cheese, garlic, spinach and black pepper.
  4. Whisk together eggs, salt and pepper until lightly beaten. Pour over the top of potato mixture.
  5. Bake for about 35 minutes, until middle is not runny (test with a toothpick). Let sit for 5 minutes, then cut and serve.

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