Post by Loupy on Apr 11, 2019 2:46:08 GMT -7
EASTER BREAKFAST CASSEROLE WITH ASPARAGUS AND ARTICHOKE HEARTS
From: Kalyn @ kalynskitchen.com/breakfast-casserole-asparagus-artichoke-hearts/
Easter is so late this year that some people might think I’m jumping the gun with a recipe called Easter Breakfast Casserole with Asparagus and Artichoke Hearts. But every store I visit lately seems to have asparagus on sale, and you really don’t have to wait until it’s Easter to make this, I promise. Besides the lovely combination of asparagus and artichoke hearts, this breakfast casserole also has crumbled goat cheese and low-fat Mozzarella. I loved everything about this; hope you enjoy! This recipe is perfect for Easter Sunday Brunch!
Prep time: 15 min
Cook time: 35-40 min
Total time: 50-55 min
Makes: 8 generous servings
INGREDIENTS:
1 large jar (19 oz.) whole artichoke hearts (I used the whole artichoke hearts from Costco; you can use less artichokes if they’re not available where you live.)
1 lb. fresh asparagus
4 oz. crumbled goat cheese (the type that comes in a log)
4 oz. grated low-fat Mozzarella
1 teaspoon Spike Seasoning (Or use any all-purpose seasoning blend that’s good with eggs.)
fresh ground black pepper and salt to taste
12-14 eggs (More eggs will make a thicker, more eggy casserole; less eggs will make a casserole where the other ingredients are peeking through the egg.)
sour cream for serving, optional but good
DIRECTIONS:
Preheat oven to 375F/190C.
Spray a 10 inch X 14 inch (or similar size) glass or crockery casserole with with non-stick spray.
Dump artichoke hearts into a colander placed in the sink and let them drain while you prep and cook the asparagus.
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.
Put the artichoke hearts onto a cutting board; then drain asparagus in the same colander.
Cut artichoke hearts in half (or small pieces if you prefer) and make a layer of artichokes in the bottom of the casserole dish.
Layer the drained asparagus pieces over artichokes, followed by both types of cheese.
Season with Spike Seasoning (if using), fresh ground black pepper, and salt. (I didn’t use much salt since I salted the water to cook the asparagus.)
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.
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.)
Serve hot, with a dollop of low-fat sour cream if desired.
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.
Recipe Notes:
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
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 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.
From: Kalyn @ kalynskitchen.com/breakfast-casserole-asparagus-artichoke-hearts/
Easter is so late this year that some people might think I’m jumping the gun with a recipe called Easter Breakfast Casserole with Asparagus and Artichoke Hearts. But every store I visit lately seems to have asparagus on sale, and you really don’t have to wait until it’s Easter to make this, I promise. Besides the lovely combination of asparagus and artichoke hearts, this breakfast casserole also has crumbled goat cheese and low-fat Mozzarella. I loved everything about this; hope you enjoy! This recipe is perfect for Easter Sunday Brunch!
Prep time: 15 min
Cook time: 35-40 min
Total time: 50-55 min
Makes: 8 generous servings
INGREDIENTS:
1 large jar (19 oz.) whole artichoke hearts (I used the whole artichoke hearts from Costco; you can use less artichokes if they’re not available where you live.)
1 lb. fresh asparagus
4 oz. crumbled goat cheese (the type that comes in a log)
4 oz. grated low-fat Mozzarella
1 teaspoon Spike Seasoning (Or use any all-purpose seasoning blend that’s good with eggs.)
fresh ground black pepper and salt to taste
12-14 eggs (More eggs will make a thicker, more eggy casserole; less eggs will make a casserole where the other ingredients are peeking through the egg.)
sour cream for serving, optional but good
DIRECTIONS:
Preheat oven to 375F/190C.
Spray a 10 inch X 14 inch (or similar size) glass or crockery casserole with with non-stick spray.
Dump artichoke hearts into a colander placed in the sink and let them drain while you prep and cook the asparagus.
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.
Put the artichoke hearts onto a cutting board; then drain asparagus in the same colander.
Cut artichoke hearts in half (or small pieces if you prefer) and make a layer of artichokes in the bottom of the casserole dish.
Layer the drained asparagus pieces over artichokes, followed by both types of cheese.
Season with Spike Seasoning (if using), fresh ground black pepper, and salt. (I didn’t use much salt since I salted the water to cook the asparagus.)
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.
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.)
Serve hot, with a dollop of low-fat sour cream if desired.
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.
Recipe Notes:
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
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 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.
