Description
These Spinach and Artichoke Egg Bars are a nutritious and delicious grab-and-go breakfast option, packed with protein, veggies, and flavorful herbs. Perfectly baked until set, they make a convenient and satisfying start to your day.
Ingredients
Egg Mixture
- 8 eggs
- ¼ cup + 1 tablespoon spelt flour (can substitute all-purpose or all-purpose gluten free flour)
- ½ teaspoon baking powder
- ½-1 teaspoon salt
- Black pepper to taste
- ½ teaspoon paprika
Vegetables & Herbs
- 1 ~10 ounce jar artichokes, drained and finely chopped
- 4 cloves garlic, minced
- 1 5-ounce clamshell spinach
- ½ cup fresh basil, finely chopped
Cheese
- 1 cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the egg bars.
- Sauté Spinach and Garlic: Heat a drizzle of oil in a skillet over medium heat. Add the minced garlic and the fresh spinach, cooking until the spinach is wilted and fragrant, about 2-3 minutes. This softens the spinach and enhances the flavor.
- Combine Ingredients: Transfer the cooked spinach and garlic to a large mixing bowl. Add the eggs, chopped artichokes, spelt flour, baking powder, salt, black pepper, paprika, chopped basil, and shredded cheddar cheese. Mix thoroughly until all ingredients are well combined into a uniform batter.
- Prepare Baking Dish: Line an 8x8 inch baking dish with parchment paper to prevent sticking and make removal easier.
- Bake: Pour the egg batter into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 25 to 35 minutes. The bars are ready when the center is set and no longer gooey. Baking time may vary based on oven performance; a longer bake ensures firm bars.
- Cool and Serve: Remove from the oven and let the egg bars cool for at least 10 minutes. This cooling step helps the bars to firm up further, making them easier to cut.
- Slice: Cut the cooled egg mixture into 6 evenly sized bars. Serve warm or at room temperature for a delicious and convenient breakfast or snack.
Notes
- This recipe yields 6 bars; 1-2 bars make a good serving size depending on appetite.
- You can substitute spelt flour with all-purpose or gluten-free flour if desired.
- Ensure the center is fully set to avoid a gooey texture; adjust baking time based on your oven.
- These bars can be stored in the refrigerator for up to 3 days and reheated as needed.
- For a dairy-free version, use a vegan cheese alternative or omit the cheese altogether.
