Easter Breakfast Casserole with Asparagus and Artichoke Hearts (Video)
This Easter Breakfast Casserole with Asparagus and Artichoke Hearts is perfect for brunch. And this healthy breakfast dish is low-carb, Keto, low-glycemic, gluten-free, vegetarian, and South Beach Diet friendly! Use the Diet-Type Index to find more recipes like this one.
Watch the video to see if you might like to make
Easter Breakfast Casserole with Asparagus and Artichoke Hearts!
Easter is so late this year that some people might think I’m jumping the gun with a recipe called Easter Breakfast Casserole with Asparagus and Artichoke Hearts. But every store I visit lately seems to have asparagus on sale, and you really don’t have to wait until it’s Easter to make this, I promise. Besides the lovely combination of asparagus and artichoke hearts, this breakfast casserole also has crumbled goat cheese and low-fat Mozzarella. I loved everything about this; hope you enjoy!
Eggs are such a versatile ingredient, and this meatless breakfast casserole is my Meatless Monday post for this week. (To see more meatless recipes, use the Diet-Type Index.)
I confess it was probably these 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 low-fat 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!
Easter Breakfast Casserole with Asparagus and Artichoke Hearts
This Easter Breakfast Casserole with Asparagus and Artichoke Hearts is perfect for brunch.
- 1 large jar (19 oz.) whole artichoke hearts (I used the whole artichoke hearts from Costco; you can use less artichokes if they’re not available where you live.)
- 1 lb. fresh asparagus
- 4 oz. crumbled goat cheese (the type that comes in a log)
- 4 oz. grated low-fat Mozzarella
- 1 teaspoon Spike Seasoning (Or use any all-purpose seasoning blend that’s good with eggs.)
- fresh ground black pepper and salt to taste
- 12-14 eggs (More eggs will make a thicker, more eggy casserole; less eggs will make a casserole where the other ingredients are peeking through the egg.)
- sour cream for serving, optional but good
- 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 (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 low-fat 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.
Recipe created by Kalyn.All images and text ©
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
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 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:
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