Spinach Artichoke Egg Casserole

Zesty Spinach Artichoke Egg Casserole (Low Carb, Vegetarian & Gluten Free!) | ASpicyPerspective.comSavory Spinach Artichoke Egg Casserole (Low Carb, Vegetarian & Gluten Free!) | ASpicyPerspective.comI’ve got a zesty Spinach Artichoke Egg Casserole today, fabulous for weekend breakfasts… And as leftovers!

Fabulous Spinach Artichoke Egg Casserole (Low Carb, Vegetarian & Gluten Free!) | ASpicyPerspective.com
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Casserole: The gift that just keeps on giving.

Casseroles have grown on me over the years. I used to despise the very thought of them, especially if they were made by someone else. I would wonder what could be lurking in that dish of mashed up ingredients.

It wasn’t that I was a picky eater. I just like to know what’s in my food, and casseroles have a way of making certain ingredients annoyingly incognito.

MY OTHER RECIPES


Dazzling Spinach Artichoke Egg Casserole (Low Carb, Vegetarian & Gluten Free!) | ASpicyPerspective.com

Yet as mentioned, I have softened to the idea of casseroles, mainly because I’ve discovered they make such marvelous leftovers.

In fact, most casserole taste better the next day, in my opinion.

Making Spinach Artichoke Egg Casserole (Low Carb, Vegetarian & Gluten Free!) | ASpicyPerspective.com

I love making a large breakfast (or dinner) casserole at the beginning of a busy week. It allows us to grab a quick slice of something filling and delicious when we don’t have time to prep for a fresh meal.

How to Make Spinach Artichoke Egg Casserole (Low Carb, Vegetarian & Gluten Free!) | ASpicyPerspective.com

This Spinach Artichoke Egg Casserole is one of my favorites right now because it’s reminiscent of creamy spinach artichoke dip, and makes a great leftover breakfast, lunch, or dinner.

In fact, I have been known to eat this for breakfast and lunch for days when Lt. Dan is out of town.

Creamy Spinach Artichoke Egg Casserole (Low Carb, Vegetarian & Gluten Free!) | ASpicyPerspective.com

Plus there are no anonymous filler ingredients involved here… Just eggs, veggies, and cheese!

Easy Spinach Artichoke Egg Casserole (Low Carb, Vegetarian & Gluten Free!) | ASpicyPerspective.com

Simply mix the eggs, shredded cheeses, and veggies (and seasoning) in a large bowl and dump into a baking dish.

Then dollop ricotta cheese into the dish to create little pockets of creamy goodness in each piece.

The Best Spinach Artichoke Egg Casserole (Low Carb, Vegetarian & Gluten Free!) | ASpicyPerspective.com

I used whole eggs and standard full-fat cheese today, yet this Spinach Artichoke Egg Casserole recipe is marvelous lightened up, using low fat cheeses, and a combination of whole eggs and egg whites.

It is also gluten free, vegetarian, and low carb, for those watching their diet.

Best Spinach Artichoke Egg Casserole (Low Carb, Vegetarian & Gluten Free!) | ASpicyPerspective.com

Spinach Artichoke Egg Casserole makes a great addition to a weekend breakfast buffet with family, or as a neighborhood potluck dish.

Heavenly Spinach Artichoke Egg Casserole (Low Carb, Vegetarian & Gluten Free!) | ASpicyPerspective.com

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21 comments on “Spinach Artichoke Egg Casserole

  1. Julie @ Running in a Skirtposted April 15, 2016 at 8:44 am Reply

    Holy yum!!!!  I love everything in this.  What a delicious combination.  I could eat this for days too.

  2. Mariaposted April 15, 2016 at 12:10 pm Reply

    What a great way to start the day!

  3. Gaby Dalkinposted April 15, 2016 at 1:19 pm Reply

    The ricotta in this has got to be my favorite part! This would be great for Mother’s Day Brunch

  4. Emily @ Life on Foodposted April 15, 2016 at 1:24 pm Reply

    I am going to hint, hint, hint to the Hubs that this would be a special Mother’s Day treat.

  5. Heather Christoposted April 15, 2016 at 3:39 pm Reply

    what a really pretty breakfast dish!

  6. Kaleigh Prokopposted April 19, 2016 at 3:34 pm Reply

    Can this be prepared ahead of time?  Perhaps, mix and put in the fridge until the next morning?

    • Sommerposted April 25, 2016 at 9:21 pm Reply

      Hi Kaleigh, Yes! I would wait and add the ricotta right before baking. :)

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  8. Patty Kposted April 23, 2016 at 12:26 pm Reply

    What a great way to get in a hot breakfast on busy week days!

  9. Lisa Lposted April 27, 2016 at 10:09 am Reply

    Is the amount correct for the ricotta ?? How do you get 24 dollops out of a 1/2 cup??

    • Sommerposted May 12, 2016 at 8:17 pm Reply

      Hi Lisa! They are little. About a teaspoon each. :)

  10. Camilleposted May 4, 2016 at 11:01 pm Reply

    This looks delicious! Could I use fresh spinach (without having to pre-cook) and if so how many 6oz bags? And could I use cream cheese instead of ricotta? I can’t wait to try this!!! Thank you for sharing.

    • Sommerposted May 12, 2016 at 8:03 pm Reply

      Hi Camille! You can use fresh spinach, but it will definitely weep into the eggs a little. I would be tempted to flash-boil it first, then squeeze out the moisture. Maybe 1 1/2 pounds of fresh spinach? And yes, you can use cream cheese! :)

  11. Dorothyposted August 18, 2016 at 9:27 pm Reply

    I’m making this next week. I had to smile at the thought of the casserole “giggling” when I shake it. :)

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  13. Beckyposted December 13, 2016 at 9:28 am Reply

    Do you think this could be frozen until ready to use? Maybe once it has baked?

    • Sommerposted December 15, 2016 at 8:56 am Reply

      Hi Becky,

      I have frozen quiche successfully, but haven’t tried it with this dish. My best guess is that if you let it thaw slowly in the fridge, it should be fine. Let me know if you try it! :)

  14. B. Richardposted February 7, 2017 at 5:53 pm Reply

    Do you think it would work if I added shredded chicken breast? I’d like to make it for dinner, so I need some protein.
    Thanks!

    • Sommerposted February 9, 2017 at 8:42 pm Reply

      Hi!

      Personally I would count the eggs as protein, but feel free to add whatever you like! Chicken would definitely taste good in this dish.

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