Keto Breakfast Egg-Artichoke Casserole
Keto Breakfast Egg-Artichoke Casserole
Ingredients
- 16 large eggs
- 14 ounce can artichoke hearts, drained
- 10 ounce box frozen chopped spinach, thawed and drained well
- 1 cup shredded white cheddar
- 1 garlic clove, minced
- 1 teaspoon salt
- ½ cup parmesan cheese
- ½ cup ricotta cheese
- ½ teaspoon dried thyme
- ½ teaspoon crushed red pepper
- ¼ cup milk
- ¼ cup shaved onion
Instructions
- Lightly grease a 9x13-inch baking dish with cooking spray and preheat oven to 350oF.
- In a large mixing bowl, add eggs and milk. Mix thoroughly.
- With paper towel, squeeze out the excess moisture from the spinach leaves and add to bowl of eggs.
- Into small pieces, break the artichoke hearts and separate the leaves. Add to bowl of eggs.
- Except for the ricotta cheese, add remaining ingredients in bowl of eggs and mix thoroughly.
- Pour egg mixture into prepared dish.
- Evenly add dollops of ricotta cheese on top of the eggs and then pop in the oven.
- Bake until eggs are set and doesn’t jiggle when shook, around 35 minutes.
Nutrition
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