Breakfast Casserole with Asparagus and Artichoke Hearts (Video)

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Anyone who likes these ingredients will devour this low-carb Breakfast Casserole with Asparagus and Artichoke Hearts!

PIN 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. 

Steps for Making Breakfast Casserole with Asparagus and Artichoke Hearts:

(Scroll down to see the complete printable recipe, including nutritional information.)

1. 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.
2. 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.
3. 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.)
4. Put the artichoke hearts on your cutting board and use the same colander to drain the asparagus well.
5. Cut artichoke hearts in half (or smaller pieces are fine if you prefer.)
6. 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.
7. Top with the drained asparagus.
8. Then sprinkle over the grated Mozzarella and crumbled goat cheese.
9. 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.)
10. Use a fork to gently “stir” the mixture so you can see some of the asparagus and artichoke and all ingredients are well-distributed.
11. 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!

Print

Breakfast Casserole with Asparagus and Artichoke Hearts

Yield 8 generous servings

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

This Breakfast Casserole with Asparagus and Artichoke Hearts is perfect for brunch and this makes a lot so you might have leftovers to enjoy!

Ingredients

• 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)

Instructions

1. Preheat oven to 375F/190C. Spray a 10 inch X 14 inch (or similar size) glass or crockery casserole with with non-stick spray.
2. Dump artichoke hearts into a colander placed in the sink and let them drain while you prep and cook the asparagus.
3. 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.
4. Put the artichoke hearts onto a cutting board; then drain asparagus in the same colander.
5. Cut artichoke hearts in half (or small pieces if you prefer) and make a layer of artichokes in the bottom of the casserole dish.
6. Layer the drained asparagus pieces over artichokes, followed by both types of cheese.
7. 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.)
8. 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.
9. 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.)
10. Serve hot, with a dollop of sour cream if desired.
11. 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.

Notes

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.

Nutrition Information:

Yield:

8

Serving Size:

1
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.

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