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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