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Looking for a hearty, flavorful dish that’s perfect for breakfast or brunch? This Spinach Artichoke Egg Casserole is a winner. Packed with nutritious spinach, tangy artichoke hearts, and a blend of mozzarella and parmesan cheese, it’s a savory delight. Plus, it’s super easy to whip up. Just mix, bake, and enjoy!
Spinach Artichoke Egg Casserole Recipe
Ingredients:
- 10 oz thawed and drained frozen chopped spinach
- 14 oz drained and chopped artichoke hearts
- 1 cup shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 12 beaten eggs
- 1 cup milk
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the spinach, artichoke hearts, mozzarella, and parmesan cheese.
- In another bowl, whisk together the eggs, milk, salt, and pepper.
- Pour the egg mixture over the spinach mixture and stir until well combined.
- Pour the mixture into a greased baking dish.
- Bake for 45 minutes, or until the top is golden and the casserole is set.
- Let it cool for a few minutes before serving.
What You Will Need
Read more: Spinach Egg Casserole Recipe
What you will need to make Spinach Artichoke Egg Casserole
- Frozen chopped spinach: Adds a nutritious, earthy flavor and vibrant green color, balancing the richness of the cheeses and eggs.
- Artichoke hearts: Provides a tangy, slightly nutty taste and a tender texture that complements the spinach and eggs.
- Shredded mozzarella cheese: Melts beautifully, creating a creamy, gooey texture that binds the casserole together.
- Grated parmesan cheese: Adds a sharp, salty flavor that enhances the overall taste and provides a nice golden crust.
- Eggs: The main binding ingredient, giving structure and a fluffy texture to the casserole.
- Milk: Adds creaminess and helps to create a smooth, cohesive mixture for the casserole.
Tools and Instruments Required
- Mixing bowl: Essential for combining spinach, artichoke hearts, and cheeses evenly.
- Whisk: Needed to blend eggs, milk, salt, and pepper smoothly.
- Baking dish: Holds the casserole mixture while baking to ensure even cooking.
- Oven: Bakes the casserole to perfection, giving it a golden top.
Spinach Artichoke Egg Casserole
A delicious and easy-to-make casserole perfect for breakfast or brunch.
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Equipment
- Oven
- Mixing bowl
- Baking Dish
Read more: Spinach Potato Egg Casserole Recipe
Ingredients:
Main Ingredients
- 10 oz Frozen chopped spinach thawed and drained
- 14 oz Artichoke hearts drained and chopped
- 1 cup Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 12 Eggs beaten
- 1 cup Milk
- 1 tsp Salt
- 1 tsp Black pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the spinach, artichoke hearts, mozzarella, and Parmesan cheese.
- In another bowl, whisk together the eggs, milk, salt, and pepper.
- Pour the egg mixture over the spinach mixture and stir until well combined.
- Pour the mixture into a greased baking dish.
- Bake for 45 minutes, or until the top is golden and the casserole is set.
- Let it cool for a few minutes before serving.
Notes:
Great for meal prep. Store leftovers in the fridge for up to 3 days.
Nutrition value:
Calories: 250kcalCarbohydrates: 6gProtein: 18gFat: 17gSaturated Fat: 7gCholesterol: 250mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 3000IUVitamin C: 10mgCalcium: 400mgIron: 3mg
Read more: Spinach Mushroom Egg Casserole Recipe
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don’t bake it.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don’t bake.
- Wrap tightly with plastic wrap, then cover with foil.
- Freeze for up to 2 months.
- To bake, thaw overnight in the fridge.
- Remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Using frozen spinach instead of fresh can save you time and effort, plus it retains more nutrients since it's flash-frozen right after harvesting.
Frequently Asked Questions
FAQ:
How long does it take to prepare this casserole?
About 15 minutes for prep, plus 45 minutes to bake.
Can I use fresh spinach instead of frozen?
Yes, just sauté it first to remove excess moisture.
What size baking dish should I use?
A 9x13-inch dish works best.
Can I make this casserole ahead of time?
Absolutely, just refrigerate it and bake when ready.
Is it possible to add other vegetables?
Sure, mushrooms or bell peppers make great additions.
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