Saturday, November 16, 2019

Spinach and Artichoke Egg Casserole

Spinach and Artichoke Egg Casserole
Cook's Notes: A delicious healthy vegetarian egg casserole perfect for a holiday entertaining or a Sunday brunch. There are lots of options to customize with spices, cheeses and type of milk.  Recipe serves 6 and was adapted from twopeasandapod.com 
Ingredients: 
  • 1 tablespoon olive oil
  • 3/4 cup sweet onion, diced
  • 1 cup sweet mini red, yellow and orange peppers, diced
  • 2 cloves garlic minced
  • 5 cups packed fresh spinach
  • 1- 1/2 cups chopped jarred artichoke hearts packed in water, drained and patted dry on a paper towel  
  • 1/2 tsp. parsley flakes 
  • 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, white cheddar or Colby Jack, divided
  • 1/3 cup grated Parmesan cheese plus 2 tablespoons, divided
  • 8 large eggs
  • 3 tablespoons Almond Breeze Original Almond milk or 2% milk 
  • Chopped basil for garnish, if desired
Directions: 
  • Preheat oven to 350 degrees. Spray a 2-quart baking dish with nonstick cooking spray and set aside.
  • In a large skillet, heat olive oil over high heat. Add the onions and peppers, cook until tender, about 3 minutes. Add the garlic and cook for an additional 1 minute. Stir in the spinach and cook until wilted, about 3-4 minutes. Stir in the chopped artichoke hearts. Add dried oregano, dried parsley flakes and crushed red pepper. Season with salt and black pepper, to taste. Pour mixture into prepared pan and spread out evenly. Sprinkle 1 cup of the cheese and 1/4 cup Parmesan cheese over the mixture.
  • In a medium bowl, combine eggs and almond milk or 2% milk. Whisk well. Pour eggs over veggies and cheese. Top with remaining cheese and 1 tablespoon Parmesan cheese. 
  • Bake for 30 minutes or until eggs are set and slightly golden around the edges. A knife inserted into the center should come out clean. Remove from oven and sprinkle with fresh basil. Let cool for 5 minutes. Cut into squares and serve warm.
  • Note-if you want to make this dairy-free, you can use your favorite dairy-free cheese!

2 comments:

  1. This looks absolutely delicious!! Thanks for sharing at the What's for Dinner party - Have a wonderful week and hope to see you again next week.

    ReplyDelete
  2. The artichoke hearts make this different than other egg bakes. I will definitely try this one.

    ReplyDelete

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