Step 1 of 10
Spinach and Artichoke Egg Casserole
Preheat the oven to 350°F.
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Step 2 of 10
Spinach and Artichoke Egg Casserole
Spray a 9x13-inch baking dish with nonstick cooking spray.
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Step 3 of 10
Spinach and Artichoke Egg Casserole
Finely mince the scallion. Roughly chop the artichokes.
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Step 4 of 10
Spinach and Artichoke Egg Casserole
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.
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Step 5 of 10
Spinach and Artichoke Egg Casserole
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.
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Step 6 of 10
Spinach and Artichoke Egg Casserole
Pour the mixture into the prepared baking dish.
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Step 7 of 10
Spinach and Artichoke Egg Casserole
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.
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Step 8 of 10
Spinach and Artichoke Egg Casserole
Check to see that casserole is done. Remove from oven or add time as needed.
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Step 9 of 10
Spinach and Artichoke Egg Casserole
Allow the casserole to cool for at least 10 minutes before serving.
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Step 10 of 10
Spinach and Artichoke Egg Casserole
Cut the casserole into squares, or simply spoon onto plates. Serve.