Egg And Artichoke Casserole
A savory egg and artichoke casserole featuring tender marinated artichokes, green onions, and melted cheddar, perfect for brunch or a hearty breakfast dish that can be prepared ahead.
Ingredients
Instructions
- Finely mince the green onions, including half of the tops.
- Cut the marinated artichoke hearts into thirds and reserve the oil.
- Sauté the minced onions and garlic in the reserved artichoke oil.
- Combine the sautéed onion and garlic mixture with the beaten eggs, grated cheddar, and chopped artichokes.
- Pour the mixture into a greased 9 x 9-inch Pyrex dish.
- Bake at 350°F for 40 minutes until set and golden.
- Serve hot. Can be tripled for larger gatherings, cut into 2-inch squares.
- Re-warm in a 350°F oven for 15-20 minutes if prepared in advance.
Tips & Substitutions
For added flavor, consider using shallots instead of green onions. If you want a creamier texture, incorporate some sour cream or Greek yogurt into the egg mixture. This casserole can be easily customized with other vegetables like spinach or bell peppers, making it a versatile dish for brunch or dinner. For a bit of heat, add some red pepper flakes.
Serving Suggestions
This casserole is delicious on its own but pairs beautifully with a fresh green salad or roasted vegetables for a complete meal. For a brunch spread, serve alongside dishes like Pumpkin Cranberry Nut Bread or Broccoli Quiche In Hash Brown Potato Crust for a delightful variety. Garnish with fresh herbs for an extra touch.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a 350°F oven for about 15-20 minutes until warmed through. You can also microwave individual portions for a quick meal but be cautious not to overcook, as it can dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Egg And Artichoke Casserole contains roughly 520 calories, with 20g protein, 62g carbohydrates, and 23g fat. It is an excellent source of calcium (48% of the Daily Value), protein (40% of the Daily Value), and vitamin A (26% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 527mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of cheese in this casserole?
Absolutely! While medium Cheddar cheese adds a nice flavor, you can experiment with other cheeses like Monterey Jack, mozzarella, or even feta for a different taste. Just ensure the cheese you choose melts well to maintain the casserole's creamy texture.
Is this casserole suitable for freezing?
Yes, you can freeze the casserole before baking. Just assemble it in a freezer-safe dish, cover tightly, and freeze for up to 2 months. When you're ready to bake, thaw it in the refrigerator overnight and then bake as directed. If already baked, it can also be frozen but may change in texture.
What can I serve with the Egg And Artichoke Casserole?
This casserole is quite versatile! It pairs well with a light salad or some roasted vegetables. For brunch, consider serving it with fresh fruit or pastries. It can also be complemented by a side of toast or a simple yogurt dish for a balanced meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).