Spinach Artichoke Egg Casserole

Name: Spinach Artichoke Egg Casserole
Yield: 6
Ingredients: 3 tablespoons almond milk (almond breeze original); 1 1/2 cups artichoke hearts (chopped jarred, packed in water and drained); chopped basil (for garnish, if desired); crushed red pepper (dash of); 1/4 teaspoon dried oregano; 8 eggs (large); 1 tablespoon fresh basil (finely chopped); 2 cloves garlic (minced); 1 1/2 cups mozzarella cheese (shredded, divided); 1 tablespoon olive oil; 1/2 onion (yellow, diced); 1/4 cup parmesan cheese (grated, plus 2 tablespoons, divided); salt and black pepper (to taste); 6 cups spinach (fresh, packed)

Servings:

👥 6 servings 📖 www.twopeasandtheirpod.com

🥘 Ingredients

almond milk (almond breeze original)
3 tablespoons
artichoke hearts (chopped jarred, packed in water and drained)
1 1/2 cups
chopped basil (for garnish, if desired)
crushed red pepper (dash of)
dried oregano
1/4 teaspoon
eggs (large)
8
fresh basil (finely chopped)
1 tablespoon
garlic (minced)
2 cloves
mozzarella cheese (shredded, divided)
1 1/2 cups
olive oil
1 tablespoon
onion (yellow, diced)
1/2
parmesan cheese (grated, plus 2 tablespoons, divided)
1/4 cup
salt and black pepper (to taste)
spinach (fresh, packed)
6 cups

🍳 Cookware

baking dish
skillet
pan
bowl

1

Preheat oven to 350 degrees F. Spray a 2-quart baking dish with nonstick cooking spray and set aside.
2

In a large skillet , heat olive oil over high heat. Add the onion and cook until tender, about ⏱️ 3 minutes . Add the garlic and cook for an additional ⏱️ 2 minutes . Stir in the spinach and cook until wilted, about ⏱️ 3-4 minutes . Stir in the chopped artichoke hearts . Add dried oregano , fresh basil , and crushed red pepper . Season with salt and black pepper , to taste. Pour mixture into prepared pan and spread out evenly. Sprinkle 1 cup of the mozzarella cheese and 1/4 cup parmesan cheese over the mixture.

olive oil: 1 tablespoon, onion: 1/2 (yellow, diced), garlic: 2 cloves (minced), spinach: 6 cups (fresh, packed), artichoke hearts: 1 1/2 cups (chopped jarred, packed in water and drained), dried oregano: 1/4 teaspoon, fresh basil: 1 tablespoon (finely chopped), crushed red pepper (dash of), salt and black pepper (to taste), mozzarella cheese: 1 1/2 cups (shredded, divided), parmesan cheese: 1/4 cup (grated, plus 2 tablespoons, divided)
3

In a medium bowl , combine eggs and almond milk . Whisk well. Pour eggs over veggies and cheese. Top with remaining 1/2 cup mozzarella cheese and 1 tablespoon Parmesan cheese. Sprinkle additional chopped basil over the top, if desired.

eggs: 8 (large), almond milk: 3 tablespoons (almond breeze original), chopped basil (for garnish, if desired)
4

Bake for ⏱️ 30-35 minutes or until eggs are set and slightly golden around the edges. A knife inserted into the center should come out clean. Remove from oven and let cool for ⏱️ 10 minutes . Cut into squares and serve warm.