Spinach & Artichoke Egg Casserole
Yield: 8-12 servings
Your favorite dip ingredients come together in this high protein, low carb breakfast casserole.


  • 12 large eggs
  • 1/2 cup plain yogurt (Greek or regular; for best flavor I like 2% or whole milk)
  • 1/2 teaspoon each kosher salt, freshly ground pepper, and garlic powder
  • 1/8 teaspoon red pepper flakes
  • 1 (10-ounce) package frozen chopped spinach, thoroughly squeezed to remove moisture*
  • 1 (14-ounce) can artichoke hearts, drained and chopped**
  • 1 cup (4 ounces) grated Parmesan cheese, divided
  • 1 cup (4 ounces) shredded mozzarella cheese, divided


Preheat the oven to 350 degrees F, and grease or spray a 13×9-inch baking dish.
In a large bowl, whisk together the eggs, yogurt, salt, pepper, garlic powder, and red pepper flakes. Stir in the spinach, artichoke hearts, and 3/4 cup of both cheeses. (You can eyeball the cheese; you just want about 1/4 cup each reserved for topping.)
Pour into the prepared pan. Sprinkle with the remaining Parmesan and mozzarella.
Bake 30 minutes, give or take a few depending on oven, or until the eggs are just firm in the center and the edges are lightly golden.


*After squeezing the moisture from the spinach (I find wringing it out in a clean tea towel to be most effective and efficient), you will have one big clump.  Pull the pieces apart before adding to the egg mixture so the spinach is evenly distributed.
**I use canned artichokes in water, because I usually have them on hand.  Frozen and thawed could be used, as could artichokes in olive oil that have been well drained.  (The later would likely add a little extra flavor!)


The casserole can be prepared the night before, covered tightly with plastic wrap, and refrigerated.  In this case, I like to wait to add the final 1/4 cup of each cheese until just before baking.  When ready to bake, let the casserole sit at room temperature while the oven is preheating, and then sprinkle with the reserved cheese, and bake as directed.

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