Breakfast Casserole with Asparagus and Artichoke Hearts (Video)
Anyone who likes these ingredients will devour this low-carb Breakfast Casserole with Asparagus and Artichoke Hearts!
This Breakfast Casserole with Asparagus and Artichoke Hearts is a perfect dish for a special brunch so I’m reminding you about it for my Friday Favorites pick for this week. And even if you don’t make it for a special occasion, if you’re starting to see asparagus going on sale, I am URGING you to try this! Besides the lovely combination of asparagus and artichoke hearts, this breakfast casserole also has crumbled goat cheese and Mozzarella, and I loved everything about this for a low-carb breakfast.
I first made this back in the day when my Costco had huge jars of artichoke hearts packed in water, so I used a generous amount of those, but even if you use less artichokes this will still be good. And when I make something special like this I’m always excited if there are enough leftovers that I can eat them for a few days, which is exactly what the Weekend Food Prep category is about on my blog! This recipe makes 8 generous servings, so I hope you get to enjoy it more than once.
What ingredients do you need for this recipe?
- Artichoke Hearts packed in water (affiliate link)
- fresh asparagus
- crumbled goat cheese
- grated Mozzarella
- Spike Seasoning (affiliate link) or other all-purpose seasoning blend
- fresh ground black pepper and salt to taste
- 12 eggs (see notes)
Steps for making this recipe:
(Scroll down to see the complete printable recipe, including nutritional information.)
- It was the amazing whole artichoke hearts that I discovered at Costco that inspired me to make a breakfast casserole using them. I used the whole jar, but if that’s a strain on the budget you can certainly use less. Dump the artichokes into a colander placed in the sink and let them drain well while you cook the asparagus.
- Trim the woody ends of the asparagus; then cut the asparagus into diagonal pieces just over an inch long. You’ll have quite a pile of asparagus.
- Bring a pot of water to a boil, add salt, and blanch the asparagus just 2 minutes. (Don’t overcook, it will cook more in the casserole.)
- Put the artichoke hearts on your cutting board and use the same colander to drain the asparagus well.
- Cut artichoke hearts in half (or smaller pieces are fine if you prefer.)
- Spray a 10 inch x 14 inch (or similar size) glass or crockery casserole dish with non-stick spray and layer the artichokes in the bottom.
- Top with the drained asparagus.
- Then sprinkle over the grated Mozzarella and crumbled goat cheese.
- Pour over the beaten eggs. (I used 14 eggs for 8 servings, but next time I might use only 12 eggs for a casserole where the ingredients were peeking up out of the egg a bit more. Your choice.)
- Use a fork to gently “stir” the mixture so you can see some of the asparagus and artichoke and all ingredients are well-distributed.
- Bake at 375F/190C for 35-40 minutes, or until the top is firm and starting to brown. Serve hot.
- This will keep in the refrigerator for days, and can be reheated in the microwave or in a toaster oven.
Breakfasts with Asparagus or Artichoke Hearts:
Asparagus Frittata for Two ~ Nutmeg Nanny
Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese ~ Kalyn’s Kitchen
Asparagus, Egg, and Cheese Casserole ~ The Perfect Pantry
Artichoke, Kale, and Ricotta Pie with Eggs and Parmesan ~ Kalyn’s Kitchen
Asparagus and Feta Cheese Crustless Quiche ~ Cookin’ Canuck
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
- one 19 oz. jar whole artichoke hearts (see notes)
- 1 lb. fresh asparagus
- 4 oz. crumbled goat cheese (see notes)
- 4 oz. grated Mozzarella (or more)
- 1 teaspoon Spike Seasoning (see notes)
- fresh ground black pepper and salt to taste
- 12 eggs (see notes)
- Preheat oven to 375F/190C. Spray a 10 inch X 14 inch (or similar size) glass or crockery casserole with with non-stick spray.
- Dump artichoke hearts into a colander placed in the sink and let them drain while you prep and cook the asparagus.
- Bring a medium-sized pot of salted water to a boil. Cut away the woody ends of the asparagus and cut asparagus spears into diagonal pieces just over an inch long. Cook asparagus in the boiling water for barely 2 minutes.
- Put the artichoke hearts onto a cutting board; then drain asparagus in the same colander.
- Cut artichoke hearts in half (or small pieces if you prefer) and make a layer of artichokes in the bottom of the casserole dish.
- Layer the drained asparagus pieces over artichokes, followed by both types of cheese.
- Season with Spike Seasoning (affiliate link) if using, fresh ground black pepper, and salt. (I didn’t use much salt since I salted the water to cook the asparagus.)
- Beat eggs and pour over the vegetable/cheese mixture; then use a fork to gently “stir” so that all ingredients are well-distributed and there are some pieces of asparagus and artichoke poking up out of the egg.
- Bake about 35-40 minutes, or until the top is firm and starting to brown. (If you use the smaller amount of eggs, baking time might be a little less; I would start checking after 30 minutes.)
- Serve hot, with a dollop of sour cream if desired.
- This will keep in the refrigerator for quite a few days and can be reheated in the microwave or wrapped in foil and heated in a toaster oven.
I used whole artichoke hearts from Costco; you can use less artichokes if they’re not available where you live. Frozen artichoke hearts (thawed) would also work great in this. Use the goat cheese that comes in a log.
You can use a few more eggs if you prefer. More eggs will make a thicker, more eggy casserole; 12 eggs will make a casserole where the other ingredients are peeking through the egg. Use any all-purpose seasoning blend that’s good with eggs if you don't have Spike Seasoning (affiliate link).
Recipe created by Kalyn.
Amount Per Serving: Calories: 236Total Fat: 14gSaturated Fat: 6gUnsaturated Fat: 6gCholesterol: 297mgSodium: 571mgCarbohydrates: 11gFiber: 5gSugar: 2gProtein: 19g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Artichokes do have some carbs, but they’re high in fiber so low in net carbs, and this low-carb breakfast casserole with a good amount of vegetables would be a good choice for any low-carb eating plans as well as any phase of the original South Beach Diet. South Beach recommends low-fat dairy, and most goat cheese is lower in fat than similar cheese made from cow’s milk. For other low-carb plans, you may prefer full-fat mozzarella.
Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.