Spinach Artichoke Egg Casserole

Spinach Artichoke Egg Casserole

Yield: 12+ servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Ingredients:

  • 16 large eggs
  • 1/4 cup milk
  • 14 ounce can artichoke hearts, drained
  • 10 ounce box frozen chopped spinach, thawed and drained well
  • 1 cup shredded white cheddar
  • 1/2 cup parmesan cheese
  • 1/2 cup ricotta cheese
  • 1/4 cup shaved onion
  • 1 garlic clove, minced
  •  1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper

Directions:

  1. Preheat the oven to 350 degrees F and spray a 9 X 13 inch baking dish with nonstick cooking spray. Crack the eggs into a large bowl and add the milk. Whisk the eggs well to combine.
  2. Break the artichoke hearts up into small pieces and separate the leaves. Squeeze the spinach with paper towels to remove all excess liquid. Then add both the artichokes and the spinach to the egg mixture. Add all remaining ingredients, withholding the ricotta cheese, and stir to combine. Pour the mixture into the prepared dish.
  3. Dollop the ricotta cheese evenly over the surface of the egg casserole. (I usually add about 12 dollops of ricotta, then break them in half with a spoon and separate them a little, so there are 24 "pockets" of ricotta throughout the mixture.) Place in the oven and bake for 30-35 minutes, until the center of the pan is fully cooked and doesn't jiggle when you shake the pan. Serve warm!
NOTE: This recipe can be easily "lightened up" by using all reduced fat cheese, plus 8 whole eggs and 16 egg whites.

Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

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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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