Spinach Artichoke Egg Casserole

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Spinach Artichoke Egg Casserole-this easy egg casserole with spinach, artichokes, and cheese is great for breakfast, brunch, or dinner! 

Spinach Artichoke Egg Casserole Recipe

Easy Egg Casserole

I use eggs all of the time for baking, but they have never been one of my favorite foods to just eat. I’ve never craved eggs…until recently. I don’t know what it is, but I am loving eggs! I have been eating them a couple times a week. I usually just scramble up a couple of egg whites with spinach and call it good, but I was getting kind of bored so I made a Spinach Artichoke Egg Casserole. Oh man, it was so easy and SO good! I think I have become a full on egg fan thanks to this breakfast casserole.

Spinach Artichoke Egg Casserole Recipe on twopeasandtheirpod.com Love this easy breakfast casserole! It's great for entertaining too!

Spinach Artichoke Egg Casserole Recipe

How to Make Egg Casserole

I love this egg casserole because it is easy to make and loaded with spinach and artichokes, two of my favorite veggies. This recipe is delicious and so easy to make! You bake the breakfast casserole in the oven in ONE pan! It is so simple!

  • I put the veggies on the bottom of the pan, add some shredded mozzarella and parmesan cheese.
  • Then, I pour the eggs that have been whisked with milk over the top. I sprinkle more cheese and some fresh basil over the eggs and boom!
  • In the oven it goes! Bake until golden and you have one delicious egg casserole…or we can call it an egg bake if the word casserole scares you:) It is basically a super duper easy baked frittata or omelette. Anyone can make this easy egg dish!

Great Meal for Anytime of the Day

We served this Spinach Artichoke Egg Casserole for dinner, but of course it would be good for breakfast, brunch, or lunch too. I know we will be making this easy egg casserole for the holidays. It is perfect for entertaining. It’s easy to make, easy to serve, and there is little clean up! This is my kind of recipe!

The leftovers are also great! You can make and reheat all week so you have an easy meal!

Get cracking and make this Spinach Artichoke Egg Casserole. Ha, get it, get CRACKING…like cracking your eggs. I am so funny:) Enjoy!

If you like this egg casserole, you might also like:

Spinach Artichoke Egg Casserole Recipe

Spinach Artichoke Egg Casserole

This easy egg casserole recipe is perfect for a quick and healthy breakfast, brunch, or dinner. It is also great for holidays!
5 from 9 votes
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
50 minutes
Cuisine
American
Servings
6

Ingredients

  • 1 tablespoon olive oil
  • 1/2 yellow onion diced
  • 2 cloves garlic minced
  • 6 cups packed fresh spinach
  • 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 of 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

Instructions

  1. Preheat oven to 350 degrees F. Spray a 2-quart baking dish with nonstick cooking spray and set aside.
  2. In a large skillet, heat olive oil over high heat. Add the onion and cook until tender, about 3 minutes. Add the garlic and cook for an additional 2 minutes. Stir in the spinach and cook until wilted, about 3-4 minutes. Stir in the chopped artichoke hearts. Add dried oregano, fresh basil, 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 mozzarella cheese and 1/4 cup Parmesan cheese over the mixture.
  3. In a medium bowl, combine eggs and almond milk. Whisk well. Pour eggs over veggies and cheese. Top with remaining 1/2 cup mozzarella cheese and 1 tablespoon Parmesan cheese. Sprinkle additional chopped basil over the top, if desired.
  4. Bake for 30-35 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 let cool for 10 minutes. Cut into squares and serve warm.
  5. Note-if you want to make this dairy-free, you can use your favorite dairy-free cheese!
Nutrition Facts
Spinach Artichoke Egg Casserole
Amount Per Serving
Calories 274 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 7g 35%
Cholesterol 244mg 81%
Sodium 546mg 23%
Potassium 283mg 8%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 1g
Protein 16g 32%
Vitamin A 77.1%
Vitamin C 24.1%
Calcium 27.3%
Iron 13.3%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword

breakfast casserole

Disclosure: this post is sponsored by Almond Breeze, but our opinions are our own. 

Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Love almond breeze and breakfast for dinner! This would definitely please the whole family. Will give this one a go soon too 🙂

  2. Well, my wife says eggs are my new best friend if I want to loose a few vanity pounds. That and the artichokes which aren’t too bad. Can’t do Brussels Sprouts, that’s where I draw the line!

  3. This looks delicious. And a lower carb option than say, a Strata. I will decrease the recipe size for a romantic brunch for two. Thank you!

  4. I made it tonight! Delicious!! I did substitute the almond milk for regular because that’s all I had. But this was a definite win as my 2 and 3 year olds ate it right up. Thanks for sharing it.

  5. I love the use of spinach and artichokes! I think that I will try to put these in muffin tins instead of a casserole dish. (Note: a shorter baking time than a casserole.) This way I can freeze them individually and then (as needed) thaw them overnight to press between English muffins for a quick breakfast sandwich in the morning. Thanks for the recipe!!

    1. I use a 2-quart baking dish. I think it is a 7×11…so in between the two. If you only have those two sizes, you can use them. The 8×8 will be thicker pieces and the 9×13 will be thinner.

  6. Made this with shredded cheddar and used an entire can of artichoke hearts and probably double the fresh basil. It was super delicious!! Will make again. Thinking of adding chicken and serving it for dinner. Great recipe!

  7. Loved this-such an easy and delicious recipe! I eat eggs almost every day and even though my husband isn’t as obsessed with eggs like I am, I knew he would love the artichoke component (he did). Thanks so much for the recipe– this will definitely go in the rotation!

  8. Made this last night for a early morning work meeting. This was bombtastic! Never would have imagined these ingredients could be so spectacular together! Thanks for sharing. 🙂

  9. This is a great recipe but having made it twice now I find 30 minutes to be too long. Granted I have a gas oven so that’s not ideal but in general I find a need a few more minutes than most recipes suggest. I think 25-27 minutes would be better….less rubbery.

  10. I’ve made something similar before, boy do I love egg casseroles, but I usually add chives. Chives and eggs go together like pb and j! I am thinking about trying it with the artichokes but I have never had them before. Can anyone describe what a artichoke tastes like and its texture?

  11. We just tried it for dinner, and it was a big hit! The cook is going to tweak the recipe slightly for next time by adding a few chopped olives, mushrooms, and another egg or two. Thanks!

  12. I just made this for dinner and it is seriously good! I used 1% milk and a little more than instructed and dried basil instead of fresh. A “keeper” as hubby calls it. Tomorrow leftovers for lunch or dinner with a Greek salad..,,,yum!

  13. Could this be put together on Saturday afternoon and then baked late Sunday morning for an Easter brunch? Looks great!

  14. Is there a reason why the recipe calls for Almond Milk as opposed to regular milk or 2%. I’ve never had almond milk and have no problem with trying it but just wanted to know if 2% milk can be used.

  15. I made your fabulous egg dish for my family last Easter and it was a big hit! They requested it for this year! 
    Thank you!!!❤️

  16. i made this for Easter brunch yesterday – so delicious! And loving the leftovers for breakfast this week, too. Thanks for the great recipe! 

  17. This looks tasty, and much healthier than a quiche. Quick question: Do you have to squeeze the liquid out of the spinach mixture before putting it in the pan, or have you not had a problem with too much liquid?

  18. I made this today. We loved it. I had some marinated artichokes in the fridge & threw those in. I had fresh mozzerella so I used that. This is a great “dump” recipe. Next time I might add mushrooms or sausage. My daughter is gluten free and most of these egg casseroles have bread. She loved it.

  19. What would you sub for fresh basil? I have Italian parsley growing but don’t think it has enough punch. How about oregano? Or, does it definitely need basil?

  20. nice recipe, thank you, seems like it’s almost a quiche, like all of these ingredients, but have never added artichoke hearts to anything like this, nice tweak!


  21. Made this recipe for dinner and loved how easy it was to put this yummy recipe together. Thanks for the weeknight save!


  22. Delicious!  And different than the typical sausage, egg and cheese casserole.  All of my brunch guests commented on it!  


  23. Love this dish! I added mushrooms and a generous portion of spinach and artichoke hearts. Great flavor with the basil, oregano and a touch of red peppers. I used 2% milk in the recipe as I do not have Almond Milk. Great recipe!!


  24. This was absolutely delicious! I prepped all of it the night before Thanksgiving, leaving the eggs out until the next morning. I poured the eggs over the prepped casserole and baked it exactly as advised. I did substitute the mozzarella for ricotta cheese to give it a richer taste. There was hardly any left. Thanks for the recipe! It will surely revisit our family year after year.

  25. Hi,

          Can you make this and freeze it ahead of time? Would you freeze it before cooking it? Thank you. It looks delicious !


  26. Love this recipe so much that I plan to make it for Easter Sunday Brunch! I need to double the recipe to feed everyone, so my question is, if I double all the ingredients what size pan should I use? Would a 9×11″ work?


  27. Made this for dinner last night and it was deelish! I only had jars of marinated artichokes so I drained them as much as possible, chopped them up and used them. The flavors from the marinated artichokes added so much flavor to this dish. We had the leftovers for breakfast. Thank you for this simple and tasty recipe!


  28. Excellent! I only had 2 people eating so halved the recipe and baked in 6 muffin tins lined with silicone liners. Cooked for 20 min.  


  29. Wonderful breakfast casserole without the same flavors. Nice change from the heavy bread casseroles. The artichokes make this pop but in a subtle way-not tart/acidity at all. I made this for my vegetarian family. Yum! I know with substitute non-dairy cheese this can become a Whole30 recipe for me! 

  30. Will artichokes packed in oil be ok, or will the added oil make the dish greasy? Trying to use up a HUGE jar of artichokes from Costco.

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