SPINACH AND ARTICHOKE EGG CASSEROLE

Spinach and Artichoke Egg Casserole image

Number Of Ingredients 12

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16 Eggs
1/4 cup Milk
14 ounces Artichoke Hearts
10 ounces Frozen chopped spinach, thawed and drained
1 cup White Cheddar, Shredded
1/2 cup Parmesan Cheese
1/2 cup Ricotta Cheese
1/4 cup Onion, shaved
1 clove Garlic
1/2 teaspoon Crushed Red Pepper
1/2 teaspoon Thyme
1 teaspoon Salt

Steps:

Preheat to 350 and spray 9x13 baking dish with cooking spray
Whisk together eggs and milk
Break the artichoke hearts up into small pieces and separate the leaves. Squeeze spinach with paper towel to remove access water then add spinach and artichoke to eggs
Add remaining ingredients, except ricotta, and combine. Pour into dish.
Dollop ricotta evenly over the surface of the casserole.
Bake 30-35 minutes until the center of the pan is fully cooked and doesn't jiggle.