clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Red casserole dish with a spinach artichoke egg casserole.

Spinach Artichoke Egg Casserole


This Spinach Artichoke Egg Casserole is a healthy, low-carb, protein-packed breakfast that’s perfect for Sunday brunch. 



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


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