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Gluten-Free Spinach Artichoke Baked Eggs


Serves 4
1 Tbsp butter, at room temperature
1 14 oz can Pastene Quartered Artichoke Hearts,
1 ½ cups baby spinach
2 Tbsp mayonnaise
2 Tbsp fresh chives, chopped, plus more for garnish
4 Tbsp Pastene Grated Parmesan Cheese, divided
8 large eggs


Prep time: 20 minutes | Cook time: 15 minutes

  • Preheat the oven to 400° F. Butter 4 small 8 oz. ramekins or baking dishes.
  • Chop the artichoke hearts and spinach. 
  • Combine with mayonnaise, chives, and 2 tablespoons parmesan cheese. Season to taste with salt and pepper. Divide the mixture among the ramekins.
  • Crack 2 eggs per ramekin, sprinkle with a small pinch of salt and pepper, more chives to garnish, and the remaining 2 tablespoons of parmesan.
  • Bake for 14 to 15 minutes or until the egg whites are set and the yolks are cooked to medium.


Recipe by Gluten Free and More Magazine

Product Used

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