Spinach & Artichoke Blue Cheese Baked Eggs Recipe

Serves 4 | Finish in 30 minutes

Being cold can actually make you hungry, it’s true and backed up by science! Fuel your winter workouts (and relaxation time) with our hearty yet healthy breakfast recipe for Spinach & Artichoke Blue Cheese Baked Eggs. Litehouse Food’s OPA Blue Cheese Dressing cuts the fat without sacrificing a morsel of flavor.


Baking spray
3 to 4 ounces washed baby spinach
½ cup Litehouse Food’s OPA Blue Cheese Dressing
2 Tbsp Litehouse Food’s Instantly Fresh Red Onion
1 Tbsp Litehouse Food’s Instantly Fresh Chives
16 grape tomatoes
1 (7.5 oz) jar of quartered marinated artichoke hearts
8 large eggs
2 oz Litehouse Food’s Blue Cheese Crumbles


  1. Preheat oven to 375°.
  2. Lightly spray 4 ramekins or 2 gratin dishes with baking spray. Divide spinach evenly among dishes.
  3. Drizzle even portions of blue cheese salad dressing over spinach and sprinkle with Instantly Fresh Red Onion.
  4. Slice grape tomatoes in half and drain liquid from jar of artichoke hearts. Place tomatoes and artichokes around perimeter of dishes.
  5. Gently crack egg over top of spinach mixture, taking care not to break yolk. Repeat for remaining 3 ramekins. If using 2 larger gratin dishes, use 2 eggs per container. Sprinkle tops with Instantly Fresh Chives.
  6. Place dishes on a rimmed baking sheet and place on center rack of oven. Back for approximately 20 minutes or until egg whites have set and yolk has achieved desired level of doneness.
  7. Remove from oven and sprinkle tops with an even portion of blue cheese crumbles. Let cool for 2 to 3 minutes before serving.

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