This Spinach Artichoke Egg Casserole is a healthy, low-carb, protein-packed breakfast that’s perfect for Sunday brunch.
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I like to serve this with Glazed Cinnamon Apple Fritters, Candied Bourbon Bacon, Decadent Southern-Style Cheese Grits, and a pitcher of Fresh Peach Bellinis to wash it all down.
Hold The Bread
Egg casseroles are among my favorite breakfast recipes. They’re easy to throw together, delicious, and very adaptable to whatever you have on hand. However, it’s difficult to find a recipe that doesn’t have bread in it. With so many people trying to limit their carb intake, it was important to find a tasty breakfast casserole that was lower-carb and still delicious.
This casserole incorporates tons of flavor, lots of vegetables, and cheese – because everything tastes better with cheese. But no bread or meat. And trust me. You’ll never miss either of them.
Ingredients Needed
- Eggs
- Hot sauce – I used Frank’s, but use whatever you like or have on hand.
- Kosher salt and black pepper
- Butter
- Scallions – you could also use minced onion, leeks, or shallots.
- Garlic
- Bell pepper – if you wanted more heat, you could use jalapeno, poblano, or canned green chiles.
- Frozen chopped spinach – be sure to thaw the spinach and squeeze as much of the liquid out of it as possible.
- Canned artichokes – you could also use marinated artichokes that are in jars. Be sure to drain them well.
- Parmesan cheese
Steps To Make This Recipe
- Whisk together the eggs, hot sauce, salt, and pepper.
- Saute the scallion, garlic, and bell pepper in butter until softened.
- Stir the sauteed vegetables, spinach, artichokes, and parmesan cheese into the eggs.
- Bake until golden brown.
- Serve hot.
Variations
- Go Tex-Mex by adding canned diced chiles, swapping diced jalapeno for the bell pepper, and cheddar cheese instead of parmesan. You could also toss in a few diced tomatoes. Top the casserole with sour cream and salsa for a breakfast worthy of your favorite Mexican restaurant.
- Toss in some cooked sausage or ham for even more protein.
- Swiss cheese, cubed ham, and mushrooms would make a delicious Lorraine-style casserole.
- Add broccoli instead of bell pepper and cheddar instead of parmesan.
Looking for more breakfast casserole recipes? Here are a few to try:
- Russian Breakfast Cheesecake
- Classic Quiche Lorraine
- Chilaquiles Breakfast Casserole
- Zucchini And Red Pepper Frittata
- Asparagus Goat Cheese Tart
- Luxurious Brioche French Toast
- Crispy Creamy Egg Boats
Spinach Artichoke Egg Casserole
- Total Time: 40 minutes
- Yield: Serves 6
Description
This Spinach Artichoke Egg Casserole is a healthy, low-carb, protein-packed breakfast that’s perfect for Sunday brunch.
Ingredients
8 large eggs
2 tablespoons hot sauce
½ teaspoon ground black pepper
1 teaspoon Kosher salt
2 tablespoons butter
2 scallions, finely chopped
1 large garlic clove, finely minced
1 green bell pepper, diced
1 bag (15-ounces) frozen chopped spinach, thawed and squeezed dry
1 (14-ounce) can artichoke hearts, drained and finely chopped
1 cup shredded parmesan cheese
Instructions
Preheat the oven to 375 degrees. Spray a 2-quart casserole dish with cooking spray. Set aside.
In a large bowl, whisk together the eggs, hot sauce, black pepper, and salt until well combined and the egg whites are fully incorporated with the egg yolks. Set aside.
Melt the butter in a large skillet over medium heat.
Add the scallions, garlic, and bell pepper. Stir to combine and saute until the vegetables are softened – about 7 minutes.
Whisk the vegetables, spinach, artichoke hearts, and parmesan cheese into the egg mixture.
Pour the mixture into the prepared pan.
Bake in the preheated oven for 20-25 minutes or until the middle is set and the top is golden brown.
Serve hot.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Keywords: spinach artichoke egg casserole, breakfast recipes, egg casseroles, vegetarian egg casseroles, brunch recipes, egg recipes
