Egg 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.
Yet as mentioned, I have softened to the idea of casseroles, mainly because I’ve discovered they make such marvelous leftovers.
In fact, most casseroles taste better the next day, in my opinion.
Breakfast Egg Casserole
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.
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.
Egg Casserole Recipe Ingredients
Plus there are no anonymous filler ingredients involved here… Just eggs, veggies, and cheese!
Eggs and Milk – This pairing makes the fluffiest, yummiest eggs. This is also the part of the recipe that holds everything else together.
Spinach and Artichoke – These two ingredients always go great together and this recipe is no different. Super flavorful and colorful!
Cheeses: White Cheddar, Parmesan, and Ricotta Cheese – That’s a lot of cheese, but don’t worry, if you want a lighter version use reduced fat cheese. This combination is to die for though!
Herbs and Spice: Onion, Garlic, Salt, Thyme, and Red Pepper – These are all used to add even more delicious flavor to this recipe. Yummy!
How to Make Spinach Artichoke Egg Casserole Recipe
(For full recipe with measurements and baking time see the recipe card below)
- Preheat the oven 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.
- 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.
- 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 until the center of the pan is fully cooked and doesn’t jiggle when you shake the pan. Serve warm!
For a Healthier Version
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.
Doubling the Recipe
To feed an even bigger crowd (12+ people) with this recipe use two casserole pans instead of just using one larger one.
The reason for this is with one big pan it will probably need to bake longer and that might affect the delicate texture of the whole casserole.
So use two and follow the directions as follows and enjoy!
Like I said before, this dish makes excellent leftovers for the entire week!
Eat as a snack, breakfast, lunch or dinner. Basically, any meal. Anyways, this recipe stays good in the fridge for an entire week.
Or you can try freezing it for it to stay good for up to two months!
Freezing Egg Casserole
Freezing this casserole is going to be like freezing a quiche, just without the crust. Also, as a warning, do not reheat and bake in a frozen cold casserole dish! The sudden change in temperature could crack the dish or make it explode.
After baking, let cool completely. Make sure the casserole is in an airtight container (not the container you’ll reheat with) and freeze. To reheat, do not thaw. Simply bake in an oven preheated to 350 degrees for 20-25 minutes or until heated through.
Follow directions and stop before baking. Seal the mixture in an airtight container (not the container you’ll reheat with) and freeze.
To bake, do not thaw. Bake it as directed in the instructions below, adding an additional 10-20 minutes to account for thawing.
Spinach Artichoke Egg Casserole makes a great addition to a weekend breakfast buffet with family, or as a neighborhood potluck dish.
So try it this week and let me know how you like it in the comments below!
See The Recipe Card Below For How To Make This Spinach Artichoke Egg Casserole Recipe. Enjoy!
other casseroles you are sure to love:
- King Ranch Chicken Casserole
- One-Pot Chicken Noodle Casserole
- Stuffed Fiesta Cornbread Casserole
- Cheesy Chicken Wild Rice Casserole
- Greek Omelette Casserole
- Broccoli Cheese Casserole Mini Pies
- Cajun Chicken and Rice Casserole
- Tiramisu Baked French Toast Casserole
- Sweet Potato Casserole from Spend with Pennies)
Spinach Artichoke Egg Casserole Recipe
Spinach Artichoke Egg Casserole: A tempting savory egg casserole recipe loaded with vegetables and cheese. Fabulous for weekend breakfasts or as leftovers!
- 16 large eggs
- 1/4 cup milk
- 14 ounces artichoke hearts, 1 can drained
- 10 ounces frozen chopped spinach, 1 box thawed and drained well
- 1 cup shredded white cheddar
- 1/2 cup parmesan cheese
- 1/2 cup ricotta cheese
- 1/4 cup onion, shaved
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper
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.
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!
This recipe can be easily “lightened up” by using all reduced fat cheese, plus 8 whole eggs and 16 egg whites.