Best 4 Spinach And Artichoke Egg Casserole Recipes
Indulge in the ultimate comfort food experience with our delectable Spinach and Artichoke Egg Casserole. This savory dish combines the vibrant flavors of fresh spinach, creamy artichoke hearts, and a medley of seasonings, all nestled in a fluffy egg custard. Our collection of recipes offers a variety of options to suit your preferences, from a classic rendition to a gluten-free version and even a slow-cooker variation. Whether you're hosting a brunch, preparing a weeknight dinner, or simply craving a hearty breakfast, our Spinach and Artichoke Egg Casserole is guaranteed to satisfy your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
ARTICHOKE EGG CASSEROLE
This is a great recipe for a brunch. I serve it with fresh stir-fried asparagus, a fruit salad and croissants. -Marilyn Moores, Indianapolis, Indiana
Provided by Taste of Home
Categories Brunch
Time 50m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- Drain artichokes, reserving 1/2 cup marinade. Set aside. Cut artichokes into slices; set aside. In a small skillet, saute green onions in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat., In a large bowl, combine the eggs, artichokes, mushrooms, cheese, cracker crumbs, onion mixture and reserved marinade., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 304 calories, Fat 22g fat (11g saturated fat), Cholesterol 229mg cholesterol, Sodium 497mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.
CHEESY SPINACH-ARTICHOKE EGG BAKE
Bring the flavors of spinach-artichoke dip to the brunch table with this easy egg casserole.
Provided by By Stephanie Wise
Categories Breakfast
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
- In large bowl, beat eggs, sour cream, garlic powder, salt and pepper with whisk. Stir in spinach, artichoke hearts and 1/2 cup of the Parmesan cheese. Pour into pan. Top with remaining 1/2 cup Parmesan cheese and the mozzarella cheese.
- Bake 45 to 50 minutes or until cheese is melted and golden brown and egg is baked through. Serve warm.
Nutrition Facts : Calories 270, Carbohydrate 8 g, Cholesterol 305 mg, Fat 1, Fiber 4 g, Protein 20 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 2 g, TransFat 0 g
SPINACH AND ARTICHOKE CASSEROLE
We have this recipe with our Thanksgiving dinner annually. I was looking for a similar recipe online and couldn't find one, so I asked my mother to send it to me.
Provided by MSLIB5
Categories Side Dish Vegetables Greens
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Put spinach into a microwave-safe bowl. Pour water over the spinach. Cover bowl tightly with plastic wrap.
- Cook in microwave oven on High, stirring occasionally, until the spinach is heated through, 9 to 11 minutes; transfer to a colander to drain, pressing to remove as much moisture from the spinach as possible.
- Melt 1/2 cup butter in a saucepan over medium heat; add spinach, cream cheese, water chestnuts, and garlic powder. Cook and stir until the cheese melts, 5 to 7 minutes.
- Spread artichoke hearts into the bottom of a baking dish. Spread spinach mixture over the artichoke hearts. Sprinkle bread crumbs over the spinach mixture. Dot top of casserole with butter pieces.
- Bake in preheated oven until heated through, 20 to 25 minutes.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 15.4 g, Cholesterol 68.9 mg, Fat 24.9 g, Fiber 4.1 g, Protein 7.1 g, SaturatedFat 15.4 g, Sodium 471.9 mg, Sugar 1.7 g
SPINACH-ARTICHOKE CASSEROLE
I love artichokes and this hits the spot. I hope that you will try it and I hope you like it. The cheese is whatever tickles your fancy or whatever you have on hand. I like to do a combo sometimes. This recipe is good hot or cold
Provided by kzbhansen
Categories Vegetable
Time 50m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Oil 9 X 13 pan with artichoke oil.
- Cut up the artichokes.
- Arrange the artichokes on the bottom of the pan.
- In a Large bowl, mix spinach, parsley, eggs, herbs, salt & pepper and 1°C grated cheese.
- Pour over the top of artichokes; sprinkle the top with the remaining 1/2 C cheese. (I always tend to use more so add more if your a cheese lover).
- Bake at 350 for 30 minutes.
- This recipe is good hot or cold.
Nutrition Facts : Calories 359.8, Fat 21.5, SaturatedFat 11.3, Cholesterol 308.9, Sodium 742, Carbohydrate 19.1, Fiber 9.6, Sugar 3.6, Protein 27.4
Tips:
- Use fresh spinach for the best flavor and texture. If using frozen spinach, thaw it completely and squeeze out any excess moisture.
- Use a good quality artichoke hearts. Look for ones that are firm and have a bright green color.
- Don't overcook the eggs. The casserole should be cooked through, but the eggs should still be slightly runny in the center.
- Serve the casserole immediately with a side of toast or salad.
Conclusion:
This spinach and artichoke egg casserole is a delicious and easy-to-make breakfast or brunch dish. It's packed with protein, vegetables, and flavor. The casserole is also versatile and can be customized to your liking. Feel free to add other ingredients, such as mushrooms, zucchini, or cheese. No matter how you make it, this casserole is sure to be a hit.
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