Asparagus and Artichoke Breakfast Casserole

Asparagus and Artichoke Breakfast Casserole
Today I have a tasty summery asparagus and artichoke breakfast casserole recipe for you! This recipe was inspired by spinach and artichoke dip which is one of my favourites and I could hardly resist turning it into a breakfast! Who wouldn't want spinach and artichoke dip for breakfast? Because it's summer and there is plenty of asparagus around I started out by replacing the spinach with asparagus! The base of this casserole is eggs along with cottage cheese, though ricotta would also be good! The dips remaining flavours of artichokes and cream cheese are added using nice big chucks of the cream cheese so you really notice it and everything is rounded off with some parmesan cheese which adds a ton of flavour! The egg casserole takes almost no time to make so it's just as perfect for weekday breakfasts as it is for weekend brunches! Make a double batch of this asparagus and artichoke breakfast casserole on the weekend and enjoy the leftovers for quick weekday breakfasts with just a few seconds in the microwave to warm it them up!

Asparagus and Artichoke Breakfast Casserole

Asparagus and Artichoke Breakfast Casserole

Asparagus and Artichoke Breakfast Casserole

Asparagus and Artichoke Breakfast Casserole

Asparagus and Artichoke Breakfast Casserole

Asparagus and Artichoke Breakfast Casserole
Asparagus and Artichoke Breakfast Casserole

Asparagus and Artichoke Breakfast Casserole

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 6

A light, healthy and tasty summer breakfast casserole with asparagus, artichokes and plenty of cheese!


ingredients
  • 10 eggs
  • 1 cup cottage cheese (or ricotta)
  • salt and pepper to taste
  • 1 pound asparagus, trimmed and cut into bit sized pieces
  • 1 (14 ounce) can artichoke hearts, coarsely chopped
  • 1/4 cup parmigiano reggiano (parmesan), grated
  • 4 ounces cream cheese, cubed
directions
  1. Mix everything and place in a greased 9x9 inch baking pan and bake in a preheated 375F/190C oven until the eggs have set and the top is a light golden brown, about 20-25 minutes.
Nutrition Facts: Calories 239, Fat 12.6g (Saturated 5.8g, Trans 0), Cholesterol 289mg, Sodium 393mg, Carbs 12g (Fiber 7.2g, Sugars 3g), Protein 21g
Nutrition by: Nutritional facts powered by Edamam

8 comments:

Marla Meridith said...

Wishing I woke up to this breakfast today!!

Maria said...

What a yummy way to start the morning!

Kim Petersen said...

This looks absolutely delish and easy enough for me to make!

hockeypuck said...

your recipes are so wonderful, keep them coming!!

Terry Parks said...

This was a staple in my family when I was growing up. Leftovers were used in the homemade bread sandwiches we took to school. Thanks for the memory.

Allyson Meyler said...

This looks so good and I love the idea of getting a pocket of cream cheese!! I always want eggs for breakfast so I'll probably take you up on your advice to make a double batch! :)

Ema said...

What a combination! I feel like the summer is screaming to me from the picture :) Please, visit my new blog https://nutri-licious.blogspot.sk/ & Have a beautiful day! x

Julie Wampler said...

Why didn't I think of this for breakfast this morning?

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