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.
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