*This post is sponsored by La Terra Fina, but as always, all opinions are 100% my own.
Not only is this breakfast healthy and delicious, it’s also super quick and easy. I’m sure you all get super tired of hearing me say how much I love breakfast. I really, really do! There’s just something about it. This breakfast pie is no different. It’s a great recipe to add to the rotation – especially for a special holiday meal! Have a special gathering where the family is getting together? Church potluck? This Spinach Artichoke & Parmesan Breakfast Pie would be the perfect addition. Bonus, there aren’t too terribly many ingredients! My favorite staple in this particular recipe is La Terra Fina.
I’ve been posting La Terra Fina creations for about a year and a half now and I still love the products. It all started with my Spinach & Artichoke Veggie Pizza. Then Mini Shrimp & Artichoke Appetizer Cups, Creamy Chicken & Veggie Stuffed Shells and more. The thing is that their dips and quiches are all-natural. Free of yucky chemicals and ingredients that don’t belong in food. Not only that, as you can see from my various recipes they are extremely versatile as well! Next time you see one of their dips or quiches in the store (the Lorraine quiche is sold at Costco and that is my ABSOLUTE fav!) grab one and try them out. You won’t regret it!
Spinach Artichoke & Parmesan Breakfast Pie
- Preheat your oven to 350 degrees. In a skillet coated with non-stick spray, add the sliced mushrooms, diced onions and minced garlic. Turn the heat on to medium-high and saute the until for 5-7 minutes, until tender. In a medium bowl whisk together the eggs until fairly smooth. Add the parmesan, milk, salt and pepper. Whisk to combine. Spray a pie dish with non-stick spray. Add the cooked mushrooms followed by the La Terra Fina Spinach Artichoke & Parmesan dip, then mozzarella. Top with the egg mixture, then salt and pepper once more. Bake for 45 minutes until golden brown on top and the center is solid. Slice and serve!