Keto Breakfast Egg-Artichoke Casserole

Keto Breakfast Egg-Artichoke Casserole

Total Time 35 minutes
Servings 8
Calories 298 kcal


  • 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


  • 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.


Calories: 298kcalCarbohydrates: 10.8gProtein: 22.6gFat: 18.7gSugar: 1.9g
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