Recipe

Breakfast Casserole with Asparagus and Artichoke Hearts

A hearty vegetable-packed egg casserole featuring tender asparagus, artichoke hearts, and creamy goat cheese perfect for feeding a crowd.

Breakfast Casserole with Asparagus and Artichoke Hearts

Total time

50 min

Servings

8

Net carbs

6g

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Ingredients

What you need

Adjust servings

8 servings
8
  • one 19 oz. jar whole artichoke hearts (see notes)
  • 1 lb fresh asparagus
  • 4 oz crumbled goat cheese (see notes)
  • 4 oz grated Mozzarella (or more)
  • 1 teaspoon Spike Seasoning (see notes)
  • fresh ground black pepper and salt to taste
  • 12 eggs (see notes)

Instructions

How to cook it

Prep timer

50:00

Cooking cue

Cook eggs just until set so they stay tender instead of rubbery.

  1. Preheat the oven to 425F and line or lightly grease the pan you plan to use.
  2. 1. Heat the oven to 375°F and coat a 10x14-inch baking dish with nonstick spray.
  3. 2. Drain the artichoke hearts in a colander while you trim the woody ends from the asparagus and cut the spears into diagonal 1-inch pieces.
  4. 3. Blanch the asparagus in boiling salted water for barely 2 minutes, then drain well.
  5. 4. Halve the artichoke hearts and layer them in the prepared dish, followed by the asparagus and both cheeses.
  6. 5. Season with Spike seasoning, pepper, and salt, then pour the beaten eggs over everything and gently stir to distribute the ingredients evenly.
  7. Cook eggs just until set so they stay tender instead of rubbery.
  8. 6. Bake for 35 to 40 minutes until the top is firm and lightly browned.
  9. Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.

Source & attribution

Kalyn's Kitchen · IMPORTED

https://diet.driv.space/recipes/breakfast-casserole-with-asparagus-and-artichoke-heartsKalyn's Kitchen reference: https://kalynskitchen.com/breakfast-casserole-asparagus-artichoke-hearts/

Rated 4.5/5 from 20 ratings on Kalyn's Kitchen. Method rewritten in-house; see source for the publisher's original.