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5 from 12 votes

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!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Servings: 12 servings
Calories: 230kcal
Author: Sommer Collier


  • 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


  • 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!



This recipe can be easily “lightened up” by using all reduced fat cheese, plus 8 whole eggs and 16 egg whites.


Calories: 230kcal | Carbohydrates: 4g | Protein: 16g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 300mg | Sodium: 578mg | Potassium: 222mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3720IU | Vitamin C: 8.6mg | Calcium: 220mg | Iron: 2.2mg