Spinach and Artichoke Egg Casserole cover

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Spinach and Artichoke Egg Casserole

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Ingredients

Warning0 allergens identified

Spinach and Artichoke Egg Casserole

nonstick cooking spray

scallion

1 artichoke hearts in water(drained and rinsed, 1 can is 14 oz.)

1 tbsp extra-virgin olive oil

4 ounces baby spinach

12 eggs

½ cup sour cream

¼ tsp garlic powder

1 tsp salt

¼ tsp black pepper

4 ounces low moisture mozzarella cheese(shredded, 4 oz. is 1 cup)

4 ounces Italian blend(shredded, or Parmesan cheese, 4 oz is 1 cup)

Instructions

Preheat the oven to 350° F.

Spray a 9x13-inch baking dish with nonstick cooking spray.

Finely mince the scallion. Roughly chop the artichokes.

Set a large skillet over medium heat and add the olive oil. Once shimmering, add spinach to the pan. Cook, stirring frequently with a rubber spatula, until the the spinach is wilted, 1-2 minutes. Add the artichokes and cook for a minute longer. Remove from the heat.

In a large mixing bowl, whisk together the eggs, scallion, sour cream, garlic powder, salt, and black pepper. Add the spinach and artichokes and shredded cheese. Fold with a rubber spatula until the vegetables and cheeses are evenly distributed.

Pour the mixture into the prepared baking dish.

Bake the casserole on middle rack of oven until it is golden brown on top and a toothpick inserted in the center comes out clean, 40-45 minutes.

Check to see that casserole is done. Remove from oven or add time as needed.

Allow the casserole to cool for at least 10 minutes before serving.

Cut the casserole into squares, or simply spoon onto plates. Serve.

Video Tutorial Bite Tutorial

Nutrition

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Tips & Tricks (5)

Dry Your Spinach and Artichokes Thoroughly 💧
Pat baby spinach and drained artichoke hearts completely dry with paper towels to prevent excess moisture from making the casserole watery and soggy during baking.
Bloom Your Garlic Powder in Oil 🧄
Briefly warm the garlic powder in a small amount of extra-virgin olive oil before mixing into the egg mixture to release its aromatic compounds and intensify flavor throughout the dish.
Use Low-Moisture Mozzarella for Optimal Texture 🧀
Low-moisture mozzarella prevents the casserole from becoming watery; avoid fresh mozzarella as it releases too much liquid during baking and compromises the custard-like texture.
Don't Overmix the Egg Base ⚡
Gently fold eggs and sour cream together just until combined to maintain a light, airy texture; overmixing incorporates excess air and creates an undesirable rubbery consistency after baking.
Bake Until Just Set, Not Overcooked 🕐
Remove the casserole when the center still has a slight jiggle and the edges are set; it will continue cooking from residual heat, resulting in a creamy center rather than a dry, curdled texture.