Artichoke and Cheese Breakfast Casserole
15min
30min
2
420
Chef's Note
For the best flavor, drain the artichoke hearts thoroughly and pat them dry with paper towels to remove excess moisture. You can prepare this casserole the night before and refrigerate it unbaked, then add an extra 5 minutes to the baking time in the morning.
Tags
Ingredients
6 large eggs
1 cup canned artichoke hearts
3/4 cup cheddar cheese
1/4 cup feta cheese
1/2 medium red bell pepper
1 cup spinach
2 medium green onions
1 tablespoon fresh dill
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1
Preheat oven to 375°F (190°C) and lightly grease a 1-quart baking dish with olive oil.
- 2
Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add 1/2 diced red bell pepper and cook for 3-4 minutes until slightly softened.
- 3
Add 1 cup chopped spinach to the skillet and cook until wilted, about 1-2 minutes. Remove from heat and let cool slightly.
- 4
In a large bowl, whisk 6 eggs until well beaten. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 5
Fold in the cooked vegetables, 1 cup chopped artichoke hearts, 3/4 cup shredded cheddar cheese, 1/4 cup crumbled feta cheese, 2 sliced green onions, and 1 tablespoon chopped dill.
- 6
Pour the mixture into the prepared baking dish and smooth the top with a spatula.
- 7
Bake in the preheated oven for 25-30 minutes, until the eggs are set and the top is lightly golden.
- 8
Allow to rest for 5 minutes before serving. The casserole will puff up during baking and settle as it cools.
Nutrition Information (per serving)
420
28g
10g
31g
Reviews (0)
No reviews yet
Be the first to review this recipe!