Spinach Artichoke Egg Casserole Recipe
User Reviews
5
Spinach Artichoke Egg Casserole Recipe
Description
The Spinach Artichoke Egg Casserole Recipe begins by whisking eggs with milk and mixing in drained artichoke hearts, well-drained spinach, shaved onion, and minced garlic. Cheddar and Parmesan cheeses add a sharp, creamy contrast, while dried thyme and crushed red pepper provide subtle herbaceous and mild heat notes. The mixture is poured into a greased baking dish.
Ricotta cheese is added as dollops on top, broken apart slightly to create pockets of creamy cheese dispersed throughout the casserole after baking. The casserole is baked at 350°F until it sets fully in the center without jiggle, producing a custard-like texture that is moist, tender, and rich in flavor.
This casserole can be served warm as a hearty brunch or breakfast entree. It pairs well with light salads or fresh fruit. Practical options include using reduced-fat cheeses and adjusting eggs for lighter textures. It reheats well and can be portioned for make-ahead meals or feeding a group.
Ingredients
- 16 large egg
- 1/4 cup milk
- 14 ounces artichoke hearts 1 can drained
- 10 ounces spinach 1 box thawed and drained well, frozen, chopped
- 1 cup cheddar cheese shredded, white
- 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 thyme dried
- 1/2 teaspoon crushed red pepper
Instructions
- 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!
Notes
- Substitute reduced-fat cheeses and use 8 whole eggs plus 16 egg whites to lighten the casserole while maintaining volume and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 4g | 1% |
| Protein | 16g | 32% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 300mg | 100% |
| Sodium | 578mg | 24% |
| Potassium | 222mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 3720IU | 74% |
| Vitamin C | 8.6mg | 10% |
| Calcium | 220mg | 22% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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