*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
Ingredients
- 8 oz. mushrooms sliced
- 1/2 medium onion diced
- 1/2 tsp. minced garlic
- 4 large eggs
- 1 c. milk
- ¼ cup grated parmesan
- ½ cup shredded mozzarella
- 1 10 oz. La Terra Fina Spinach Artichoke & Parmesan Dip
- Salt & pepper
Instructions
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Preheat your oven to 350 degrees.
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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.
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In a medium bowl whisk together the eggs until fairly smooth. Add the parmesan, milk, salt and pepper. Whisk to combine.
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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.
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Bake for 45 minutes until golden brown on top and the center is solid. Slice and serve!
Recipe Notes
Adapted from Budget Bytes
Mini Shrimp & Artichoke Appetizer Cups // Tried and Tasty
Creamy Chicken & Veggie Stuffed Shells // Tried and Tasty
Shrimp Caesar Salad // Tried and Tasty
Do you need a pie crust to make this dish?
Marilyn
Where can I find La Terra Fina Spinach Artichoke & Parmesan Dip and other La Terra Fina
Products?
Thanks.
Marilyn
Stephanie Nunez
Sooooo goooood! Perfect Keto friendly breakfast.
Yvonne
You’re absolutely right Stephanie, this makes for a great Keto friendly breakfast! I’m so glad to hear that you enjoyed the recipe!
Yvonne
Hi Marilyn, I’ve had luck finding La Terra Fina dips at my local Costco! If you visit the La Terra Fina website, they have a ‘Where to buy’ feature that’ll direct you to stores in your area that carry their yummy dips.
Natalija
Hey Yvonne,
Brilliant recipe! I was looking for some meal that include Parmesan and this one is definitely catching my attention. Thank you for the idea.
Love, Natalija
Yvonne
You’re welcome Natalija – so happy you fund something you were looking for!