Spinach Artichoke & Parmesan Breakfast Pie

Spinach Artichoke & Parmesan Breakfast Pie

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Yield: 8 servings

8 oz. mushrooms, sliced
1/2 medium onion, diced
1/2 tsp. garlic, minced
4 large eggs
1 c. milk
¼ cup Parmesan cheese, grated
½ cup mozzarella cheese, shredded
1 (10 oz.) container Spinach Artichoke & Parmesan Dip, or Spinach Artichoke & Parmesan Dip made with Greek Yogurt
Salt & pepper

Preheat oven to 350 °F.

Coat medium skillet with non-stick spray, add mushrooms, onions and garlic. Turn heat to medium-high and sauté for 5-7 minutes, until tender.

In a medium bowl, whisk eggs together until smooth. Add Parmesan cheese, milk, salt and pepper. Whisk to combine.

Spray a pie dish with non-stick spray. Add, in order, cooked mushrooms, dip, mozzarella. Top with egg mixture, and salt and pepper to taste. Bake for 45 minutes until golden brown on top and center is solid. Slice and serve!

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Recipe and photo by Tried & Tasty. Adapted from Budget Bytes.

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