Gluten-Free Spinach and Artichoke Breakfast Casserole | Chopped

Ingredients

• 1 tablespoon olive oil
• 1/2 cup yellow onion, diced
• 3 cloves garlic, minced
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 14 ounces canned artichoke hearts, drained and chopped
• 10 large eggs
• 1 cup whole milk
• 1/2 cup sour cream
• 1/2 cup gluten-free all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1/4 cup crumbled feta cheese