Spinach Artichoke Egg Casserole

The moment I think of a cozy weekend brunch, my mind drifts to the warm, comforting flavors of Spinach Artichoke Egg Casserole. It’s become a beloved staple at our family gatherings, bringing smiles and satisfied bellies every time. I can still remember the first time I made it; the aroma of sautéed onions and garlic filled the kitchen, drawing everyone in as they eagerly anticipated a delicious, hearty dish. This recipe is a perfect blend of vibrant greens and creamy goodness, creating a dish that’s not only nourishing but also a joy to share. Whether it’s for a festive occasion or just a relaxing Sunday morning, this casserole has a way of making any meal feel special.

What Goes Into Spinach Artichoke Egg Casserole

Creating a delicious Spinach Artichoke Egg Casserole starts with fresh, wholesome ingredients that work harmoniously together. The star players in this dish are the vibrant spinach and artichokes, which add a lovely depth of flavor and nutrition. Combined with eggs and cheese, you get a creamy, satisfying casserole that everyone will love.

• 1 tablespoon of olive oil – for sautéing the vegetables and adding richness.
• 1/2 of a yellow onion, diced – provides a sweet and savory base for flavor.
• 2 cloves of garlic, minced – for that aromatic punch.
• 6 cups of packed fresh spinach – a nutrient-packed green that wilts perfectly.
• 1 1/2 cups of chopped jarred artichoke hearts, packed in water and drained – adds a unique, tangy flavor.
• 1/4 teaspoon of dried oregano – for a touch of herbal goodness.
• 1 tablespoon of finely chopped fresh basil – brings a fresh, aromatic element.
• Dash of crushed red pepper – adds a hint of heat.
• Salt and black pepper to taste – essential seasonings to enhance flavors.
• 1 1/2 cups of shredded mozzarella cheese, divided – for melty goodness throughout the casserole.
• 1/4 cup of grated Parmesan cheese plus 2 tablespoons, divided – adds a salty, nutty flavor.
• 8 large eggs – the binding agent that makes it a casserole.
• 3 tablespoons of Almond Breeze Original Almondmilk – keeps the eggs creamy and light.
• Chopped basil for garnish, if desired.

Cooking Method for Spinach Artichoke Egg Casserole

Cooking up the Spinach Artichoke Egg Casserole is an enjoyable process that fills your kitchen with delightful aromas. Follow these simple steps to create a dish that will surely become a family favorite.

1. Preheat your oven to 350 degrees F. This step is essential as a hot oven ensures that your casserole will cook evenly and rise properly. Grab a 2-quart baking dish, and spray it with nonstick cooking spray to prevent sticking.
2. In a large skillet, heat the olive oil over high heat. Once hot, add the yellow onion and cook for about 3 minutes until it becomes tender and translucent. This will create a flavorful base for your casserole.
3. Next, add the minced garlic to the skillet and cook for an additional 2 minutes. The garlic will become fragrant, adding depth to your dish.
4. Now, it’s time to stir in the fresh spinach. Cook it for about 3 to 4 minutes until it wilts down. The vibrant green will change in color and volume, which is a good sign that it’s perfectly cooked.
5. Gently fold in the chopped artichoke hearts, and sprinkle in the dried oregano, fresh basil, and a dash of crushed red pepper. Season the mixture with salt and black pepper to taste. This blend of herbs and spices will infuse your casserole with wonderful flavor.
6. Pour the vegetable mixture into your prepared baking pan, spreading it out evenly. Now sprinkle 1 cup of the mozzarella cheese and 1/4 cup of the Parmesan cheese over the top. This will create a nice cheesy layer.
7. In a medium bowl, crack the 8 large eggs and add the Almondmilk. Whisk them together until well combined. The mixture should be light and fluffy.
8. Pour the egg mixture over the vegetable and cheese layers in the baking dish. Make sure to cover everything evenly so every bite is flavorful.
9. Finally, top your casserole with the remaining 1/2 cup of mozzarella cheese and 1 tablespoon of Parmesan cheese. If you’d like, sprinkle additional chopped basil for a touch of color and flavor.
10. Bake in the preheated oven for 30 to 35 minutes or until the eggs are set and slightly golden around the edges. To check for doneness, insert a knife into the center; it should come out clean. Once baked, let it cool for about 10 minutes before cutting into squares and serving warm. Enjoy the warm, cheesy goodness!

Expert Tips about Spinach Artichoke Egg Casserole

Making the perfect Spinach Artichoke Egg Casserole is all about attention to detail and knowing a few tricks of the trade. Here are some expert tips to help you nail this dish:

• Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. It reheats well in the microwave or oven.
• Freezing: You can freeze the uncooked casserole for up to two months. Just thaw it in the fridge overnight before baking.
• Pairing: Serve with a fresh salad or some crusty bread for a complete meal.
• Herb Substitutions: Feel free to use dried herbs if fresh isn’t available. Just use a third of the amount since dried herbs are more concentrated.
• Cooking Tips: Make sure to cook the vegetables until they release their moisture. This prevents the casserole from becoming watery.

Accompaniments for Spinach Artichoke Egg Casserole

When serving Spinach Artichoke Egg Casserole, consider these delightful accompaniments that elevate the meal:

• Mixed Green Salad: A refreshing salad with a light vinaigrette pairs beautifully with the rich flavors of the casserole.
• Fresh Fruit Platter: Seasonal fruits like berries or melon add a sweet contrast to the savory dish.
• Toast or Croissants: Some crusty toast or flaky croissants are perfect for mopping up any casserole leftovers.
• Brunch Gatherings: This casserole is ideal for brunches, especially during holidays or family get-togethers.
• Picnic or Potluck: Make it ahead for outdoor picnics or potluck gatherings; it’s easy to transport and serve.
• Storage Tips: If you have leftovers, cool them completely before refrigerating to retain the best texture.
• Seasonal Pairings: This dish works well year-round, but it’s especially comforting during the cooler months.

FAQ

Conclusion

The Spinach Artichoke Egg Casserole is a delightful dish that combines nutritious ingredients with delicious flavors, making it a standout choice for any meal. Its versatility and ease of preparation make it perfect for everything from brunch to dinner. I encourage you to try it out and experience the joy it brings to your table.

Spinach Artichoke Egg Casserole

The ultimate comfort food, this Spinach Artichoke Egg Casserole is creamy, satisfying, and perfect for a hearty brunch or light dinner. Packed with fresh spinach and artichokes, it’s not only delicious but also nutritious. Make it tonight for an easy weeknight dinner your family will love!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Breakfast, Dinner

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1/2 cup yellow onion, diced
• 2 cloves garlic, minced
• 6 cups fresh spinach, packed
• 1 1/2 cups chopped jarred artichoke hearts, packed in water and drained
• 1/4 teaspoon dried oregano
• 1 tablespoon finely chopped fresh basil
• Dash crushed red pepper
• Salt and black pepper to taste
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese plus 2 tablespoons, divided
• 8 large eggs
• 3 tablespoons Almond Breeze Original Almondmilk
• Chopped basil for garnish, if desired

Equipment

• Oven
• Wooden Spoon
• Whisk
• Grater
• Cutting Board
• Baking Sheet
• Skillet
• Mixing Bowl
• Chef's Knife
• Frying Pan

Method

 

1. Preheat your oven to 350 degrees F. This step is essential as a hot oven ensures that your casserole will cook evenly and rise properly. Grab a 2-quart baking dish, and spray it with nonstick cooking spray to prevent sticking.
2. In a large skillet, heat the olive oil over high heat. Once hot, add the yellow onion and cook for about 3 minutes until it becomes tender and translucent. This will create a flavorful base for your casserole.
3. Next, add the minced garlic to the skillet and cook for an additional 2 minutes. The garlic will become fragrant, adding depth to your dish.
4. Now, it’s time to stir in the fresh spinach. Cook it for about 3 to 4 minutes until it wilts down. The vibrant green will change in color and volume, which is a good sign that it's perfectly cooked.
5. Gently fold in the chopped artichoke hearts, and sprinkle in the dried oregano, fresh basil, and a dash of crushed red pepper. Season the mixture with salt and black pepper to taste. This blend of herbs and spices will infuse your casserole with wonderful flavor.
6. Pour the vegetable mixture into your prepared baking pan, spreading it out evenly. Now sprinkle 1 cup of the mozzarella cheese and 1/4 cup of the Parmesan cheese over the top. This will create a nice cheesy layer.
7. In a medium bowl, crack the 8 large eggs and add the Almondmilk. Whisk them together until well combined. The mixture should be light and fluffy.
8. Pour the egg mixture over the vegetable and cheese layers in the baking dish. Make sure to cover everything evenly so every bite is flavorful.
9. Finally, top your casserole with the remaining 1/2 cup of mozzarella cheese and 1 tablespoon of Parmesan cheese. If you’d like, sprinkle additional chopped basil for a touch of color and flavor.
10. Bake in the preheated oven for 30 to 35 minutes or until the eggs are set and slightly golden around the edges. To check for doneness, insert a knife into the center; it should come out clean. Once baked, let it cool for about 10 minutes before cutting into squares and serving warm. Enjoy the warm, cheesy goodness!

Notes

• Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. It reheats well in the microwave or oven.
• Freezing: You can freeze the uncooked casserole for up to two months. Just thaw it in the fridge overnight before baking.
• Pairing: Serve with a fresh salad or some crusty bread for a complete meal.
• Herb Substitutions: Feel free to use dried herbs if fresh isn’t available. Just use a third of the amount since dried herbs are more concentrated.
• Cooking Tips: Make sure to cook the vegetables until they release their moisture. This prevents the casserole from becoming watery.

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Meet Tessa Gray

I’m the “Poppy” I bring a touch of brightness and artistry to our kitchen. As our head baker, I specialize in wild-yeast sourdough and delicate pastries that use seasonal fruits and edible flowers. While I love baking, I’m also always helping Chloe and Maya cook our savory dishes. I believe every hearty meal deserves a beautiful, sweet finish!