Best Artichoke Breakfast Casserole Recipes

Asparagus and Artichoke Breakfast Casserole image

Provided by @MakeItYours

Number Of Ingredients 7

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

Steps:

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.

Asparagus and Artichoke Breakfast Casserole Recipe image

Provided by @MakeItYours

Number Of Ingredients 7

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

Steps:

Mix everything and place in a greased 9×9 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.

ARTICHOKE BREAKFAST CASSEROLE image

Yield 1 1

Number Of Ingredients 8

Olive Oil
2 Tbsp Salsa or canned diced tomatoes
2 Tbsp Arichoke hearts, cut bit sized
4 to 8 dashes Tabasco (optional)
2 Tbsp Shredded Cheddar cheese
1 heaping tsp Sour Cream
1 Egg
1 Tbsp Parmesan cheese

Steps:

Grease up an individual baking dish with oil and preheat the oven to 350 degrees. Put salsa in the baker OR used the diced tomatoes if you don't have any salsa. Add in the Tabasco to taste. Sprinkle on Cheddar cheese. Whisk together sour cream and egg. Pour over the arichoke mixture. Top with Parmesan cheese. Bake about 25 minutes or until puffy and golden. If it looks gooey in the center bake a little longer. Serve immediately while it looks nice like a souffle. It falls almost right away and tastes great as it cools.