Name: Asparagus and Artichoke Breakfast Casserole Recipe
Ingredients: 10 Large Eggs: Eggs are the foundation of this casserole, providing structure, richness, and protein. Choose large, fresh eggs for the best results. Free-range or pasture-raised eggs often have richer yolks and a more intense flavor, which will elevate the casserole. If you have extra-large eggs, you might need slightly fewer (around 8-9), and if you only have medium eggs, use a couple more (around 12). The key is to have enough egg to create a custard-like base that sets properly in the oven. Eggs are also packed with essential nutrients like choline, vitamin D, and lutein, making them a healthy and beneficial addition to your breakfast.; 1 Cup Cottage Cheese (or Ricotta): This ingredient adds creaminess and moisture to the casserole without being overly heavy. Cottage cheese offers a slightly tangy flavor and a unique texture that complements the other ingredients beautifully. You can use full-fat, low-fat, or fat-free cottage cheese depending on your preference and dietary needs. Ricotta cheese is an excellent substitute if you prefer a smoother texture and a slightly sweeter flavor profile. Both cottage cheese and ricotta are good sources of protein and calcium, further enhancing the nutritional value of the casserole. When choosing cottage cheese, look for brands that use minimal additives and have a fresh, clean taste.; Salt and Pepper to Taste: Seasoning is crucial for bringing out the flavors of all the ingredients. Use good quality sea salt or kosher salt for a cleaner taste. Freshly ground black pepper is always preferred over pre-ground pepper as it offers a more robust and aromatic flavor. Don’t be shy with the seasoning; taste the egg mixture before baking and adjust the salt and pepper as needed to ensure it’s flavorful. Remember, the heat of the oven can sometimes mellow out seasonings, so it’s better to slightly over-season than under-season at this stage.; 1 Pound Asparagus, Trimmed and Cut into Bite-Sized Pieces: Asparagus is the star vegetable of this casserole, bringing a fresh, slightly grassy, and slightly bitter flavor that is perfectly balanced by the richness of the cheese and eggs. Choose firm, bright green asparagus spears with tightly closed tips. To trim asparagus, simply snap off the woody ends where they naturally break. Cutting the asparagus into bite-sized pieces ensures even cooking and makes it easier to eat in the casserole. Asparagus is a nutritional powerhouse, packed with vitamins K, A, and C, as well as folate and fiber. It adds a delightful spring-like freshness to the dish. For the best flavor, use asparagus that is in season, typically spring and early summer.; 1 (14 Ounce) Can Artichoke Hearts, Coarsely Chopped: Artichoke hearts add a slightly tangy, nutty, and slightly sweet flavor that complements the asparagus and cheese wonderfully. Canned artichoke hearts are convenient and readily available year-round. Make sure to drain them well and coarsely chop them before adding them to the casserole. You can also use marinated artichoke hearts for an extra layer of flavor, but be mindful of the added oil and seasonings, and you might need to reduce the amount of salt you add to the casserole. Artichokes are also a good source of fiber, antioxidants, and vitamin K. The tender texture of artichoke hearts provides a pleasant contrast to the slightly crisp asparagus.; 1/4 Cup Parmigiano Reggiano (Parmesan), Grated: Parmigiano Reggiano, or Parmesan cheese, adds a salty, savory, and umami-rich flavor that elevates the entire casserole. Using freshly grated Parmesan is highly recommended as it has a superior flavor and melts beautifully into the casserole. Pre-grated Parmesan often contains cellulose and anti-caking agents, which can affect the taste and melting quality. Parmesan is a hard, aged cheese with a complex flavor profile that adds depth and richness to the dish. It also creates a lovely golden-brown crust on top of the casserole as it bakes. If you don’t have Parmigiano Reggiano, Pecorino Romano is a good substitute, offering a similar salty and sharp flavor.; 4 Ounces Cream Cheese, Cubed: Cream cheese adds a luxurious creaminess and richness to the casserole, making it incredibly decadent and satisfying. Use full-fat cream cheese for the best flavor and texture. Cubing the cream cheese ensures it melts evenly throughout the casserole and creates pockets of creamy goodness in every bite. You can use regular cream cheese or Neufchâtel cheese if you want to slightly reduce the fat content, although Neufchâtel will have a slightly tangier flavor. Cream cheese provides a smooth and velvety texture that balances the other ingredients and adds a touch of indulgence to this healthy breakfast casserole. Make sure the cream cheese is slightly softened before cubing for easier incorporation.

Ingredients

Scale

10 Large Eggs: Eggs are the foundation of this casserole, providing structure, richness, and protein. Choose large, fresh eggs for the best results. Free-range or pasture-raised eggs often have richer yolks and a more intense flavor, which will elevate the casserole. If you have extra-large eggs, you might need slightly fewer (around 8-9), and if you only have medium eggs, use a couple more (around 12). The key is to have enough egg to create a custard-like base that sets properly in the oven. Eggs are also packed with essential nutrients like choline, vitamin D, and lutein, making them a healthy and beneficial addition to your breakfast.

1 Cup Cottage Cheese (or Ricotta): This ingredient adds creaminess and moisture to the casserole without being overly heavy. Cottage cheese offers a slightly tangy flavor and a unique texture that complements the other ingredients beautifully. You can use full-fat, low-fat, or fat-free cottage cheese depending on your preference and dietary needs. Ricotta cheese is an excellent substitute if you prefer a smoother texture and a slightly sweeter flavor profile. Both cottage cheese and ricotta are good sources of protein and calcium, further enhancing the nutritional value of the casserole. When choosing cottage cheese, look for brands that use minimal additives and have a fresh, clean taste.

Salt and Pepper to Taste: Seasoning is crucial for bringing out the flavors of all the ingredients. Use good quality sea salt or kosher salt for a cleaner taste. Freshly ground black pepper is always preferred over pre-ground pepper as it offers a more robust and aromatic flavor. Don’t be shy with the seasoning; taste the egg mixture before baking and adjust the salt and pepper as needed to ensure it’s flavorful. Remember, the heat of the oven can sometimes mellow out seasonings, so it’s better to slightly over-season than under-season at this stage.

1 Pound Asparagus, Trimmed and Cut into Bite-Sized Pieces: Asparagus is the star vegetable of this casserole, bringing a fresh, slightly grassy, and slightly bitter flavor that is perfectly balanced by the richness of the cheese and eggs. Choose firm, bright green asparagus spears with tightly closed tips. To trim asparagus, simply snap off the woody ends where they naturally break. Cutting the asparagus into bite-sized pieces ensures even cooking and makes it easier to eat in the casserole. Asparagus is a nutritional powerhouse, packed with vitamins K, A, and C, as well as folate and fiber. It adds a delightful spring-like freshness to the dish. For the best flavor, use asparagus that is in season, typically spring and early summer.

1 (14 Ounce) Can Artichoke Hearts, Coarsely Chopped: Artichoke hearts add a slightly tangy, nutty, and slightly sweet flavor that complements the asparagus and cheese wonderfully. Canned artichoke hearts are convenient and readily available year-round. Make sure to drain them well and coarsely chop them before adding them to the casserole. You can also use marinated artichoke hearts for an extra layer of flavor, but be mindful of the added oil and seasonings, and you might need to reduce the amount of salt you add to the casserole. Artichokes are also a good source of fiber, antioxidants, and vitamin K. The tender texture of artichoke hearts provides a pleasant contrast to the slightly crisp asparagus.

1/4 Cup Parmigiano Reggiano (Parmesan), Grated: Parmigiano Reggiano, or Parmesan cheese, adds a salty, savory, and umami-rich flavor that elevates the entire casserole. Using freshly grated Parmesan is highly recommended as it has a superior flavor and melts beautifully into the casserole. Pre-grated Parmesan often contains cellulose and anti-caking agents, which can affect the taste and melting quality. Parmesan is a hard, aged cheese with a complex flavor profile that adds depth and richness to the dish. It also creates a lovely golden-brown crust on top of the casserole as it bakes. If you don’t have Parmigiano Reggiano, Pecorino Romano is a good substitute, offering a similar salty and sharp flavor.

4 Ounces Cream Cheese, Cubed: Cream cheese adds a luxurious creaminess and richness to the casserole, making it incredibly decadent and satisfying. Use full-fat cream cheese for the best flavor and texture. Cubing the cream cheese ensures it melts evenly throughout the casserole and creates pockets of creamy goodness in every bite. You can use regular cream cheese or Neufchâtel cheese if you want to slightly reduce the fat content, although Neufchâtel will have a slightly tangier flavor. Cream cheese provides a smooth and velvety texture that balances the other ingredients and adds a touch of indulgence to this healthy breakfast casserole. Make sure the cream cheese is slightly softened before cubing for easier incorporation.

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Instructions

Preheat Your Oven and Prepare Your Pan: Start by preheating your oven to 375°F (190°C). This ensures that the oven is at the correct temperature when you place the casserole inside, allowing for even cooking and preventing the eggs from becoming rubbery. While the oven is preheating, grease a 9×9 inch baking pan. You can use cooking spray, butter, or oil to grease the pan. Greasing the pan is crucial to prevent the casserole from sticking and ensures easy removal after baking. A 9×9 inch pan is the ideal size for this recipe, providing the right depth for the casserole to cook evenly.

Prepare the Vegetables: Wash the asparagus thoroughly and trim off the woody ends. Cut the asparagus spears into bite-sized pieces, approximately 1-2 inches long. This size is perfect for easy eating and ensures the asparagus cooks through in the oven. Next, drain the canned artichoke hearts well. Coarsely chop the artichoke hearts into smaller pieces. Chopping them allows for better distribution throughout the casserole and makes them easier to eat. Set the prepared asparagus and artichoke hearts aside.

Whisk the Eggs and Combine Wet Ingredients: In a large mixing bowl, crack all 10 eggs. Whisk the eggs vigorously until they are well combined and slightly frothy. This incorporates air into the eggs, resulting in a lighter and fluffier casserole. Add the cottage cheese (or ricotta) to the whisked eggs. Whisk again until the cottage cheese is evenly incorporated into the egg mixture. Season generously with salt and freshly ground black pepper. Remember to taste the mixture and adjust the seasoning as needed. This is your opportunity to ensure the base of the casserole is flavorful before adding the other ingredients.

Combine All Ingredients: Now, add the prepared asparagus and chopped artichoke hearts to the egg and cottage cheese mixture. Gently stir to distribute the vegetables evenly throughout the mixture. Sprinkle the grated Parmigiano Reggiano (Parmesan) over the vegetable and egg mixture. Finally, distribute the cubed cream cheese evenly over the top of the mixture. The cubed cream cheese will melt during baking, creating pockets of creamy goodness throughout the casserole. Make sure the ingredients are well distributed within the pan.

Bake to Golden Perfection: Pour the entire mixture into the prepared and greased 9×9 inch baking pan. Spread the mixture evenly in the pan. Place the baking pan in the preheated oven. Bake for 20-25 minutes, or until the eggs are set and the top is lightly golden brown. The baking time may vary slightly depending on your oven, so it’s important to check for doneness. The casserole is ready when the center is no longer jiggly and a knife inserted into the center comes out clean. The golden brown top indicates that the Parmesan cheese has melted and slightly browned, adding a beautiful visual appeal and extra flavor.

Rest and Serve: Once the casserole is baked, remove it from the oven. Let it rest for a few minutes before serving. This allows the casserole to set further and makes it easier to slice and serve. Resting also helps to distribute the moisture evenly throughout the casserole. Slice the casserole into 6 servings and serve warm. Enjoy the delightful flavors and textures of your homemade Asparagus and Artichoke Breakfast Casserole!

Nutrition

Serving Size: One Normal Portion
Calories: 320-380
Sugar: 2-3 grams
Sodium: 500-700 mg
Fat: 20-25 grams
Saturated Fat: 10-15 grams
Carbohydrates: 5-7 grams
Fiber: 2-3 grams
Protein: 25-30 grams
Cholesterol: 250-300 mg