First official post on the new & improved website is here! This creamy spinach artichoke egg bake will have even non-breakfast eaters craving a morning meal :) Enjoy!

Makes 6 servings 

Ingredients:

1 tbsp ghee or butter

1 yellow or white onion, diced

16oz frozen spinach

1 can artichoke hearts, roughly chopped

6-8oz diced pancetta 

12 eggs

1 medium lemon, juiced

1 tbsp dried parsley

1 tsp garlic powder

4.5oz creamy goat cheese

Salt & pepper to use along the way

Instructions:

Pre-heat your oven to 375 degrees Fahrenheit. Heat a large cast iron skillet on the stove top over medium heat and add ghee/butter to melt when pan is heated through. Add diced onion to the pan, lightly salt and stir until onion is slightly translucent (5-7 minutes). Add frozen spinach, stir and cook until it is thawed and liquid has mostly evaporated from the pan (another 5-7 minutes). Add chopped artichoke hearts and pancetta and stir until combined. Lightly salt and pepper and allow the ingredients to cook together while you prepare the egg mixture. Crack eggs into your blender. Add lemon juice, parsley and garlic powder and blend on low until combined. You can totally skip the blending and just whisk the egg mixture together in a bowl! I love blending them because they get extra fluffy! Stir the ingredients in the skillet and place small pieces of half of the goat cheese on top of the veggies. Pour egg mixture over everything in the skillet and top with the remainder of the goat cheese in small pieces. Top with pepper and place in oven for 10-12 minutes or until center of egg bake is no longer jiggly. If eating right away, enjoy immediately. If using for future meals, allow to cool 30-60 min before slicing and packaging. Enjoy!