This 2-Ingredient Trader Joe’s Breakfast Hack Is a Meal Prep Winner

Some of the most sought-after groceries and inspired flavors on the market come from Trader Joe’s. There’s nothing like a jolt of edible inspiration that comes from combining the store’s smart shortcuts with frozen foods, sauces, and staple ingredients. It’s no secret that we’re big fans of turning Trader Joe’s ingredients into easy meals (exhibits A and B).

Fans of Trader Joe’s have even joined forces in a variety of Facebook groups to share tips, favorite products, and meal ideas. Recently, I discovered a two-ingredient breakfast in the Trader Joe’s Meal Ideas for Busy Moms group and I dropped everything to try it. Here’s what happened when I tried this Trader Joe’s spinach artichoke egg bake.

It really couldn’t be simpler. The original recipes call for defrosting one package Trader Joe’s Creamy Spinach & Artichoke Dip, but the package only contains heating instructions. I removed the puck from the packaging and placed the dip in a microwave-safe mixing bowl. After microwaving it for two minutes, the bottom of the dip was thawed. Although the top of the dip remained icy, it thawed enough to combine easily with the eggs.

Combine the thawed dip and eight large eggs together in a mixing bowl and whisk to combine. Spray a 9×13-inch baking dish with cooking spray and add the egg mixture. The recipe says to bake at 350°F until the eggs are set, about 30 minutes, and the egg bake emerges browned around the edges.

I’ll never cease to be impressed with the creativity of Trader Joe’s devotees. This egg bake is as easy as it is tasty. It took five minutes of prep and half an hour to cook, yielding a breakfast main for a crowd or meal prep for a few breakfasts. It’s especially convenient that the spinach and artichoke dip contains everything you need to turn eggs into a crustless quiche — half and half, cheese, seasoning, and flavorful mix-ins — in a tidy little package.

While the flavor is tasty (after all, how could it not be?), the egg bake is quite thin. It would be perfect for stacking on toasted English muffins for a to-go breakfast sandwich, but it isn’t substantial enough to stand on its own. The thin layer of egg is easily over-cooked and runs the risk of becoming tough, so keep a close eye on it.

1. Don’t overheat the dip. To defrost the dip, microwave on high until no longer frozen, about two minutes, then stir. If it is prepared according to the full package instructions, the hot dip may scramble the eggs.
2. Get creative with mix-ins. This basic breakfast bake is ripe for variations. Add diced ham, shredded cooked chicken, or top with even more cheese before baking.
3. Don’t overbake. Bake for 30 minutes or until the eggs in the center of the dish are cooked. In a 9×13-inch dish the egg mixture spreads thin, so try using a deep-dish pie plate for a thicker, more substantial bite.