Spinach Artichoke Breakfast Bake

I often make egg cups using ingredients similar to those in this egg bake, but cleaning muffin tins can be a bit of a hassle. Making these "egg cups" in a casserole dish solves that problem!
This is a great way to make breakfasts ahead for the week- just cut into squares and warm one up in the microwave each morning. And as always, I love to add lots of spinach!

Delicious, healthy way to start your day!

Spinach Artichoke Breakfast Bake

1 shallot, minced
1 lb fresh spinach
1 32 ounce carton of egg beaters or 12 eggs
1 14 ounce can of artichoke hearts, drained and chopped
5 slices canadian bacon, cubed (you can easily omit this to make it a great vegetarian dish)
1/4 to 1/2 cup shredded parmesan (the more on top, the tastier)

Saute shallot in pan with a little olive oil until softened. Add spinach until wilted, remove, drain and chop. In a large bowl, mix spinach and shallot mixture with egg beaters (or beaten eggs), chopped artichokes, and canadian bacon with salt and pepper to taste. Pour into greased 9 x 13" pan, sprinkle parmesan cheese on top and bake at 375 degrees for 30 minutes.

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