Eggs, artichokes and cheese – a healthy breakfast casserole, perfect to feed a crowd or to make ahead for meal prep to heat up for the week.
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Artichoke Egg Casserole
Yields 4 servings
Ingredients:
4 eggs, beaten
1/2 cup heavy whipping cream
1/2-1 cup cooked artichokes, diced
1 cup shredded cheddar cheese
1 small onion, finely chopped
1 teaspoon minced garlic
1 teaspoon Herbs de Provence
½ teaspoon sea salt
¼ teaspoon pepper
1 Tablespoon Parmesan cheese, plus additional for garnish, optional
sliced cherry tomatoes, for topping
parsley, for garnish, optional
Directions:
Preheat oven to 350°F.
Grease a 8"x 8" baking dish, set aside.
In a medium bowl, whisk together eggs. Add heavy whipping cream and whisk to combine.
Add chopped artichokes and onion to the egg mixture and stir to combine.
Add cheese. Stir to combine. Add garlic, Herbs de Provence, salt and pepper and stir.
Pour into prepared baking dish and spread the mixture evenly in the dish. Sprinkle with Parmesan cheese.
Bake in preheated oven for 20-25 minutes, or until top is set and slightly browned.
Cool for 5 minutes and serve warm.
Yields 4 servings
Ingredients:
4 eggs, beaten
1/2 cup heavy whipping cream
1/2-1 cup cooked artichokes, diced
1 cup shredded cheddar cheese
1 small onion, finely chopped
1 teaspoon minced garlic
1 teaspoon Herbs de Provence
½ teaspoon sea salt
¼ teaspoon pepper
1 Tablespoon Parmesan cheese, plus additional for garnish, optional
sliced cherry tomatoes, for topping
parsley, for garnish, optional
Directions:
Preheat oven to 350°F.
Grease a 8"x 8" baking dish, set aside.
In a medium bowl, whisk together eggs. Add heavy whipping cream and whisk to combine.
Add chopped artichokes and onion to the egg mixture and stir to combine.
Add cheese. Stir to combine. Add garlic, Herbs de Provence, salt and pepper and stir.
Pour into prepared baking dish and spread the mixture evenly in the dish. Sprinkle with Parmesan cheese.
Bake in preheated oven for 20-25 minutes, or until top is set and slightly browned.
Cool for 5 minutes and serve warm.
STORE:
Cut this breakfast casserole into squares and store it in an airtight container in the refrigerator for up to 5 days.
FREEZE:
Let the casserole cool completely, then cut it into the proper serving sizes, and freeze in an airtight container for up to 2 months. To reheat, remove the egg casserole from the freezer and warm in the microwave or oven until heated through.
Cut this breakfast casserole into squares and store it in an airtight container in the refrigerator for up to 5 days.
FREEZE:
Let the casserole cool completely, then cut it into the proper serving sizes, and freeze in an airtight container for up to 2 months. To reheat, remove the egg casserole from the freezer and warm in the microwave or oven until heated through.
Here's how I served this casserole.
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