I’ve got a zesty Spinach Artichoke Egg Casserole today, fabulous for weekend breakfasts… And as leftovers!
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 casserole taste better the next day, in my opinion.
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.
Plus there are no anonymous filler ingredients involved here… Just eggs, veggies, and cheese!
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.
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.
Spinach Artichoke Egg Casserole makes a great addition to a weekend breakfast buffet with family, or as a neighborhood potluck dish.
Spinach Artichoke Egg Casserole
Yield: 12+ servings
Prep Time:10 minutes
Cook Time:35 minutes
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
- 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.
- 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!
NOTE: This recipe can be easily “lightened up” by using all reduced fat cheese, plus 8 whole eggs and 16 egg whites.
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
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!