Name: Spinach Artichoke Egg Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 tablespoon olive oil; 1/2 cup yellow onion (diced); 2 cloves garlic (minced); 6 cups fresh spinach (packed); 1 1/2 cups jarred artichoke hearts (chopped, packed in water and drained); 1/4 teaspoon dried oregano; 1 tablespoon fresh basil (finely chopped); Dash crushed red pepper; Salt and black pepper (to taste); 1 1/2 cups shredded mozzarella cheese (divided); 1/4 cup grated Parmesan cheese (plus 2 tablespoons, divided); 8 large eggs; 3 tablespoons Almond Breeze Original Almondmilk; Chopped basil (for garnish, if desired)

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When it comes to hearty breakfasts or cozy brunches, nothing quite compares to a delicious Spinach Artichoke Egg Casserole. This dish is not only packed with flavor but also loaded with nutritious ingredients that will keep you energized throughout the day. Imagine waking up to the warm, inviting aroma of baked eggs mingling with sautéed spinach and artichokes. It’s the perfect way to start your morning or even serve as a satisfying dinner option. Let’s dive into this delightful recipe!

Why You’ll Love This Recipe

This Spinach Artichoke Egg Casserole is a crowd-pleaser that combines the classic flavors of spinach and artichokes with the richness of eggs and cheese. Here are just a few reasons why you’ll adore it:

Simple Ingredients: You probably have most of these ingredients in your kitchen already!
Quick to Prepare: With just a bit of chopping and mixing, you can have this casserole in the oven in no time.
Customizable: Feel free to add your favorite veggies or proteins for a personal touch.
Great for Meal Prep: This casserole keeps well in the fridge and is perfect for busy mornings.
Deliciously Satisfying: The combination of flavors and textures will leave you wanting more!

The Ingredient Lineup

To create this Spinach Artichoke Egg Casserole, you’ll need the following ingredients:

1 tablespoon olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
6 cups packed fresh spinach
1 1/2 cups chopped jarred artichoke hearts, packed in water and drained
1/4 teaspoon dried oregano
1 tablespoon finely chopped fresh basil
Dash of crushed red pepper
Salt and black pepper to taste
1 1/2 cups shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese, plus 2 tablespoons, divided
8 large eggs
3 tablespoons Almond Breeze Original Almondmilk
Chopped basil for garnish, if desired

Essential Tools for Success

Before you start cooking, gather these essential tools:

Large Skillet: For sautéing the onions, garlic, and spinach.
Mixing Bowl: To whisk the eggs and combine the ingredients.
Casserole Dish: A 9×13 inch dish works perfectly for this recipe.
Whisk: For beating the eggs smoothly.
Spatula: To fold in the ingredients and ensure even distribution.

Cooking Spinach Artichoke Egg Casserole: The Process

Step 1: Sauté the Vegetables

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. Then, add the fresh spinach in batches, allowing it to wilt down before adding more. Once all the spinach is added and wilted, stir in the chopped artichoke hearts, dried oregano, fresh basil, crushed red pepper, salt, and black pepper. Cook for another 2-3 minutes, then remove from heat.

Step 2: Prepare the Egg Mixture

In a mixing bowl, whisk together the 8 large eggs and 3 tablespoons of Almond Breeze Original Almondmilk until well combined. Stir in 1 cup of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese.

Step 3: Combine Ingredients

Add the sautéed vegetable mixture to the egg and cheese mixture, and gently fold until everything is well combined.

Step 4: Transfer to Casserole Dish

Pour the mixture into a greased casserole dish. Sprinkle the remaining mozzarella cheese (1/2 cup) and 2 tablespoons of grated Parmesan cheese on top.

Step 5: Bake

Preheat your oven to 350°F (175°C). Bake the casserole for 30-35 minutes, or until the eggs are set and the top is golden and bubbly. Let it cool for a few minutes before slicing.

Step 6: Garnish and Serve

For an extra touch, garnish with chopped fresh basil before serving. Enjoy your Spinach Artichoke Egg Casserole warm!

Make It Year-Round

This Spinach Artichoke Egg Casserole is incredibly versatile and can be enjoyed throughout the year. Here are some ideas:

Seasonal Variations: Swap out spinach for kale or collard greens in the winter, or use fresh tomatoes in the summer.
Protein Boost: Add cooked sausage or diced chicken for a heartier meal.
Cheese Lovers: Experiment with different cheeses like feta, goat cheese, or pepper jack for a flavor twist.
Herb Infusion: Change the herbs based on what’s available. Thyme or dill can be delightful alternatives to basil.

Method to the Madness

Creating this Spinach Artichoke Egg Casserole is not just about the ingredients; it’s about the method:

Start by prepping your ingredients. Having everything ready to go will make the cooking process smooth and enjoyable. Sautéing the vegetables enhances their flavors, making the casserole even more delicious. Whisking the eggs with Almond Breeze adds creaminess without the extra calories. Finally, don’t rush the baking process; allowing the casserole to cook thoroughly ensures the eggs are perfectly set and the cheese is beautifully melted.

Freezer-Friendly Notes

If you want to prepare this Spinach Artichoke Egg Casserole ahead of time, it’s freezer-friendly:

Allow the casserole to cool completely after baking. Then, slice it into individual portions and wrap each slice tightly in plastic wrap or aluminum foil. Store the wrapped portions in an airtight container or a freezer-safe bag. When you’re ready to enjoy, simply reheat in the microwave or oven until heated through. This makes for an easy grab-and-go breakfast option!

Common Questions

Can I use frozen spinach instead of fresh?

Yes, frozen spinach can be used! Just make sure to thaw and drain it well before adding it to the recipe to avoid excess moisture.

How long does the casserole last in the fridge?

The Spinach Artichoke Egg Casserole will last in the refrigerator for up to 4 days when stored in an airtight container.

Can I make this dish dairy-free?

Absolutely! You can substitute the cheese with dairy-free alternatives and use a plant-based milk to keep it dairy-free while still enjoying the flavors.

What can I serve with this casserole?

This casserole pairs wonderfully with a fresh green salad or some sliced avocado on the side for a complete meal.

See You at the Table

This Spinach Artichoke Egg Casserole is a delightful dish that brings warmth and comfort to any table. Whether it’s for a weekend brunch with friends or a simple family breakfast, it’s sure to be a hit. Gather your loved ones, slice into that cheesy, flavorful casserole, and enjoy every bite. Happy cooking!