Spinach Artichoke Egg Casserole (Print Version)
# Ingredients:
→ Casserole Ingredients
01 -
1 tablespoon olive oil
02 -
1/2 yellow onion, diced
03 -
2 cloves garlic, minced
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6 cups packed fresh spinach
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1 1/2 cups chopped jarred artichoke hearts (packed in water and drained)
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1/4 teaspoon dried oregano
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1 tablespoon finely chopped fresh basil
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Dash of crushed red pepper
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Salt and black pepper to taste
10 -
1 1/2 cups shredded mozzarella cheese, divided
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1/4 cup grated Parmesan cheese, plus 2 tablespoons divided
12 -
8 large eggs
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3 tablespoons Almond Breeze Original Almondmilk
14 -
Chopped fresh basil for garnish (optional)
# Instructions:
01 -
Preheat your oven to 350°F. Grab a 2-quart baking dish, give it a good spray with nonstick cooking spray, and set it aside.
02 -
Heat that olive oil in a large skillet over high heat. Toss in the diced onion and cook until it's nice and tender, about 3 minutes. Add the minced garlic and let it cook for another 2 minutes until fragrant. Now add all that fresh spinach and cook until it wilts down completely, about 3-4 minutes. Stir in those chopped artichoke hearts, the dried oregano, fresh basil, and a little dash of crushed red pepper for some heat. Season everything with salt and black pepper to your liking.
03 -
Pour your veggie mixture into the prepared baking dish and spread it out evenly. Sprinkle 1 cup of the mozzarella cheese and 1/4 cup Parmesan cheese over the top of the veggies.
04 -
In a medium bowl, whisk together the eggs and almond milk until well combined. Pour this egg mixture over the veggies and cheese layer. Top everything with the remaining 1/2 cup mozzarella cheese and 1 tablespoon Parmesan cheese. If you're feeling fancy, sprinkle some additional chopped basil over the top.
05 -
Slide that casserole into the oven and bake for 30-35 minutes, or until the eggs are completely set and slightly golden around the edges. You'll know it's done when a knife inserted into the center comes out clean. Once it's ready, pull it out and let it cool for about 10 minutes before cutting into squares and serving warm.
# Notes:
01 -
This versatile egg casserole works beautifully for breakfast, brunch, or even dinner!
02 -
For a dairy-free version, simply substitute your favorite dairy-free cheese varieties.
03 -
Leftovers keep well in the refrigerator for up to 3 days - great for meal prep!