Spinach Artichoke Egg Casserole

Spinach Artichoke Egg Casserole

  • Prepare: 10M
  • Cook: 35M
Spinach Artichoke Egg Casserole

Spinach Artichoke Egg Casserole

Diets

  • Vegetarian
  • Gluten free

Ingredients

  • Produce

    • 1 14 ounce can Artichoke hearts
    • 1 Garlic clove
    • 1/4 cup Onion
    • 1 10 ounce box Spinach, frozen
    • 1/2 tsp Thyme, dried
  • Refrigerated

    • 16 Eggs, large
  • Baking & Spices

    • 1/2 tsp Red pepper
    • 1 tsp Salt
  • Dairy

    • 1 cup Cheddar, white
    • 1/4 cup Milk
    • 1/2 cup Parmesan cheese
    • 1/2 cup Ricotta cheese
  • Time
  • Prepare: 10M
  • Cook: 35M

Found on

Ingredients

  • 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

Directions

  • 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 doesnt jiggle when you shake the pan. Serve warm!
  • Serves: 12+ servings
  • Prepare: PT10M
  • Cook Time: PT35M
aspicyperspective.com

aspicyperspective.com

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Title:

Spinach Artichoke Egg Casserole - Page 2 of 2 - A Spicy Perspective

Descrition:

Spinach Artichoke Egg Casserole - A tempting savory breakfast casserole recipe loaded with vegetables and cheese. Ricotta, parmesan and white cheddar are th

Spinach Artichoke Egg Casserole

  • Produce

    • 1 14 ounce can Artichoke hearts
    • 1 Garlic clove
    • 1/4 cup Onion
    • 1 10 ounce box Spinach, frozen
    • 1/2 tsp Thyme, dried
  • Refrigerated

    • 16 Eggs, large
  • Baking & Spices

    • 1/2 tsp Red pepper
    • 1 tsp Salt
  • Dairy

    • 1 cup Cheddar, white
    • 1/4 cup Milk
    • 1/2 cup Parmesan cheese
    • 1/2 cup Ricotta cheese

The first person this recipe

aspicyperspective.com

aspicyperspective.com

1670 72

Found on aspicyperspective.com

A Spicy Perspective

Spinach Artichoke Egg Casserole - Page 2 of 2 - A Spicy Perspective

Spinach Artichoke Egg Casserole - A tempting savory breakfast casserole recipe loaded with vegetables and cheese. Ricotta, parmesan and white cheddar are th