Tis the season to be jolly – about leftovers! The holidays are all about that rush and bring an appetizer for this party, a dessert for that – then the inevitable happens, you made WAY too much DELICIOUS spinach artichoke dip (#guilty.)
So you’ve got 2 options – eat fatty delicious dip for the next 4 days or turn it into something else. And no, I don’t blame you if you choose eating the dip – heck, it was my dinner last night!
I’ve made this recipe so many times with leftover dips it works great, is so easy, and get you a balanced breakfast! Today’s inspiration? Leftover spinach artichoke dip and egg whites from my VAT ‘o eggnog (so so good!).
And it comes out SO FLUFFY! You’ll never throw out leftover dip again!
Magic Leftover Casserole – serves 4
- 1 cup of leftover dip (spinach artichoke, buffalo chicken, queso with added veggies – the dips loaded with calories!)
- 5 eggs (or 7 egg whites)
- Any other leftover veggies or cheese you want to throw in!
Oven to 350. Lightly grease a square casserole dish or muffin tins. Crack the eggs into a bowl and whisk with a fork. Add leftover dip and additional veggies (especially with queso – definitely add some peppers and onions in there). Whisk the dip into the eggs and pour immediately into casserole dish or muffin tins. Sprinkle some cheese on top. Bake for 25-30 minutes until center is not jiggly, broil the last minute to crisp it up & serve!
Makes 1 6×6 casserole or about 8 muffins.
For 21 Day Fix, consider this a blue & red container, possibly a 1/2green depending on veggies.