Asparagus and Artichoke Breakfast Casserole

• Vegetarian
• Gluten free

• Produce

  • 1 (14 ounce can Artichoke hearts
  • 1 lb Asparagus

• Refrigerated

  • 10 Eggs

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1 cup Cottage cheese
  • 4 oz Cream cheese
  • 1/4 cup Parmigiano reggiano

Found on closetcooking.com

Description

Ingredients

• 10 eggs
• 1 cup cottage cheese (or ricotta)
• salt and pepper to taste
• 1 pound asparagus, trimmed and cut into bit sized pieces
• 1 (14 ounce) can artichoke hearts, coarsely chopped
• 1/4 cup parmigiano reggiano (parmesan), grated
• 4 ounces cream cheese, cubed

Directions

• Mix everything and place in a greased 9x9 inch baking pan and bake in a preheated 375F/190C oven until the eggs have set and the top is a light golden brown, about 20-25 minutes.

Nutrition