Thursday, May 22, 2014

Spinach & Artichoke Breakfast Casserole

I've made this casserole twice recently and people have asked me for the recipe both times!

I absolutely love egg dishes with cheese and veggies.  Not all breakfast casseroles have to have meat in them, you know.  So I put spinach & artichokes in this one!  It's like spinach-artichoke dip baked into a breakfast casserole.

Even men love this one.

Spinach & Artichoke Breakfast Casserole

2 T butter
1 onion, chopped very small
12 eggs
1/4 cup flour
16 oz. container small-curd cottage cheese
15 oz. can artichokes hearts packed in water, drained and chopped
10-12 oz. frozen chopped spinach, thawed and squeezed dry
1 lb. shredded Swiss Cheese
1/2 tsp garlic powder

Saute the onion and butter in a skillet for about 10 minutes, until pretty soft.  Set aside to cool to room temperature.

Beat the eggs together with the flour and cottage cheese in a large bowl.  Stir in the remaining ingredients and the cooled onions.  Pour into a greased 9x13 baking dish and bake in a 350 degree oven for about 45 minutes, until just set.  Serve immediately or at room temperature.

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