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.

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

Spinach Artichoke Egg Casserole

Yield: 12+ servings

Prep Time:10 minutes

Cook Time:35 minutes

5 / 5 (3 Reviews)
Did you make this recipe?   Leave a review »

Spinach Artichoke Egg Casserole – A tempting savory breakfast casserole recipe loaded with vegetables and cheese.


  • 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


  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.

Nutrition Information

Yield: 12+ servings, Serving Size: 1/12th recipe

  • Amount Per Serving:
  • Calories: 141 Calories
  • Total Fat: 8.5g
  • Saturated Fat: 3.3g
  • Cholesterol: 254mg
  • Sodium: 491mg
  • Carbohydrates: 3.3g
  • Fiber: 1.5g
  • Sugar: 1.4g
  • Protein: 11.9g
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47 comments on “Spinach Artichoke Egg Casserole

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  3. Kivaraposted March 6, 2019 at 9:05 am Reply

    Excellent, healthy casserole. I made it yesterday and had it for breakfast and late night snack, then this morning for breakfast. There’s still a lot left!

    I drained low fat cottage cheese, and used the whey (liquid part) in place of the milk, and the curds in place of ricotta cheese on top. Came out great!

    Rating: 5
  4. Prithaposted January 18, 2019 at 7:48 am Reply

    6 eggs or 16? the recipe says 16 but the video has 6. 16 seems absurd…

    • Sommer Collierposted January 24, 2019 at 9:30 pm Reply

      Hi Pritha,

      Yes 16 eggs is correct. It is an egg casserole filling a 3 quart baking dish, so it’s not as much as it seems. :)

  5. Analiz De Jesús Lópezposted September 24, 2018 at 2:46 am Reply

    Can I omit the milk and peppers and add bacon?

  6. Sarahposted September 19, 2018 at 9:16 am Reply

    Looks good! Currently making homemade ricotta so I can make this dish for dinner tonight!

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  9. Davidposted February 2, 2018 at 8:48 pm Reply

    This sounds soooo amazing, and I have all the ingredients to make this weekend. How long will leftovers last in the fridge? Or should I try freezing? Many thanks!

    • Sommerposted February 5, 2018 at 9:52 pm Reply

      Hi David,

      I would say you could keep it in the fridge for up to a week. Happy cooking!

  10. Kateposted January 27, 2018 at 9:35 am Reply

    Quite amazing! So good – couldn’t stop! 

    Rating: 5
  11. Ianposted January 8, 2018 at 1:51 pm Reply

    What is the serving size? “12”?

    • Sommerposted January 9, 2018 at 4:58 pm Reply

      Hi Ian,

      Cut the casserole into 12 squares. :)

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  13. Neisha horsfieldposted September 10, 2017 at 12:03 am Reply

    how long would this keep in the fridge?

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  16. Teishaposted May 16, 2017 at 9:56 am Reply

    Hi there!

    This is looks delicious!!! I was looking for a spinach and cheese egg casserole of sorts. Do you think it can be made without artichokes?


    • Sommerposted June 2, 2017 at 9:34 am Reply

      Hi Teisha, Absolutely!

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  25. 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.

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


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

  26. 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! :)

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  28. 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. :)

  29. 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! :)

  30. 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. :)

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

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

    Rating: 5
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  33. 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. :)

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

    what a really pretty breakfast dish!

  35. 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.

  36. 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

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

    What a great way to start the day!

  38. 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.