Artichoke, Spinach and Egg Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 241.4
  • Total Fat: 15.5 g
  • Cholesterol: 410.0 mg
  • Sodium: 296.1 mg
  • Total Carbs: 4.4 g
  • Dietary Fiber: 0.9 g
  • Protein: 20.3 g

View full nutritional breakdown of Artichoke, Spinach and Egg Casserole calories by ingredient


Introduction

This is a great make ahead breakfast. You can make it up the night before (hold the cheese till you put it in the oven). Save leftovers for another day. Keeps one week in refridgerator covered in plastic wrap or air-tight container. Just warm in the microwave, if desired.

This is a great make ahead breakfast. You can make it up the night before (hold the cheese till you put it in the oven). Save leftovers for another day. Keeps one week in refridgerator covered in plastic wrap or air-tight container. Just warm in the microwave, if desired.


Number of Servings: 8

Ingredients

    12 eggs
    1/2 C sour cream
    1-1/2 tsp garlic powder
    1/2 tsp each salt, black pepper
    1 - 9oz package of frozen spinach; cooked and well drained
    1 can (14oz) artichoke hearts; drained and chopped
    1 C shredded Parmesan cheese
    1 C shredded motzerella cheese

Tips

Can be prepared the night before, leave off cheese topping and cover with plastic wrap tighly up to 12hrs. Add cheese topping just before placing ing oven.


Directions

1. Heat oven to 350 F. Spray 13x9 pan with cooking spray.
2. In a large bowl, beat toghether eggs, sour cream, garlic powder, salt and pepper with whisk. Strir in the spinach, artichoke hearts and 1/2 cup of the Parmesan cheese. Pour into pan. Top with remaining 1/2 cup Parmesan cheese and the motzerella cheese.
3. Bake for 45-50 minutes or until cheese is melted and golden and eggs are cooked through. Serve warm.

Serving Size: Makes 8 squares, 1 square per serving

Number of Servings: 8

Recipe submitted by SparkPeople user NICCOLEF.