Spinach Artichoke Egg Casserole
User Reviews
4.6
Spinach Artichoke Egg Casserole
Description
The Spinach Artichoke Egg Casserole begins with sautéing diced onions and minced garlic in olive oil until soft. Fresh spinach is added until wilted, followed by chopped jarred artichoke hearts. Dried oregano, fresh basil, crushed red pepper, salt, and black pepper provide seasoning. This vegetable mixture is spread into a nonstick baking dish and topped with part of the shredded mozzarella and Parmesan cheeses. A mixture of eggs and almond milk is whisked together and poured over the vegetables and cheese, then topped with the remaining cheeses and additional fresh chopped basil if desired.
Baking at 350°F for about 30-35 minutes sets the eggs into a sliceable, golden-edged casserole with a tender crumb and a creamy cheese finish. The result balances savory vegetables with the richness of eggs and cheese, with a subtle hint of spice from the crushed red pepper.
This dish works well for brunch or a protein-rich breakfast and can be served warm. The inclusion of almond milk slightly lightens the texture compared to heavier dairy custards.
Ingredients
- 1 tablespoon olive oil
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 6 cups spinach packed, fresh
- 1 1/2 cups artichoke hearts packed in water and drained, chopped, jarred
- 1/4 teaspoon oregano dried
- 1 tablespoon basil finely chopped, fresh
- crushed red pepper dash
- salt to taste
- black pepper to taste
- 1 1/2 cups mozzarella cheese divided, shredded
- 1/4 cup Parmesan Cheese plus 2 tablespoons, divided, grated
- 8 egg large
- 3 tablespoons almond milk Almond Breeze Original brand
- basil for garnish, if desired, chopped
Instructions
- Preheat oven to 350 degrees F. Spray a 2-quart baking dish with nonstick cooking spray and set aside.
- In a large skillet, heat olive oil over high heat. Add the onion and cook until tender, about 3 minutes. Add the garlic and cook for an additional 2 minutes. Stir in the spinach and cook until wilted, about 3-4 minutes. Stir in the chopped artichoke hearts. Add dried oregano, fresh basil, and crushed red pepper. Season with salt and black pepper, to taste. Pour mixture into prepared pan and spread out evenly. Sprinkle 1 cup of the mozzarella cheese and 1/4 cup Parmesan cheese over the mixture.
- In a medium bowl, combine eggs and almond milk. Whisk well. Pour eggs over veggies and cheese. Top with remaining 1/2 cup mozzarella cheese and 1 tablespoon Parmesan cheese. Sprinkle additional chopped basil over the top, if desired.
- Bake for 30-35 minutes or until eggs are set and slightly golden around the edges. A knife inserted into the center should come out clean. Remove from oven and let cool for 10 minutes. Cut into squares and serve warm.
- Note-if you want to make this dairy-free, you can use your favorite dairy-free cheese!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 6g | 2% |
| Protein | 16g | 32% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 244mg | 81% |
| Sodium | 546mg | 23% |
| Potassium | 283mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 3855IU | 77% |
| Vitamin C | 19.9mg | 22% |
| Calcium | 273mg | 27% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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