Ingredients
The following ingredients have 8 Servings
- 6 Tbsp. Unsalted Butter, divided
- 6 English Muffins, cubed
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 1/2 tsp. salt
- 4 cloves garlic, minced
- 6 cups packed fresh spinach
- 13.5 oz. can artichokes (, liquid drained and chopped)
- 2 Tbsp. fresh dill or chives ((plus more for garnish))
- 12 Eggs
- 2 cups milk
- 2 cups white cheddar cheese, shredded
- 1/2 tsp. pepper
Instruction
- Grease a 9x13-inch baking dish with 2 Tbsp. of butter and layer the English muffins on top. Pour 2 Tbsp. melted butter over the English muffins. Set pan aside.
- In a large sauté pan, melt 2 Tbsp. butter and sauté the bell pepper and onion for about 5 minutes.
- Season with salt, and then add in the garlic and fresh spinach until the spinach cooks down.
- Remove from heat and stir in the chopped artichokes and fresh dill (or chives).
- Place the veggies on top of the English muffins in an even layer.
- Crack 12 eggs into a large bowl. Add in the cheese, milk and pepper whisk together until eggs are completely broken up. Pour the egg mixture over the veggies.
- Cover with plastic wrap and place in fridge for at least 2 hours or overnight. (Or cook right away in an oven preheated to 375° F). In the morning, preheat the oven to 375° F. Remove plastic wrap.
- Bake for 40-45 minutes or until eggs are cooked. Enjoy with more cheese and fresh chives on top!
