{Easy} Artichoke Egg Casserole

Breakfast, Food, Random / Tuesday, December 10th, 2013

We love egg casseroles in our here neck of the woods. Especially for Sunday after-Mass brunch. I usually just throw eggs together with whatever veggies and/or meat is around and see what comes out. My husband really loves my mom’s artichoke egg casserole. I’m not sure what she does – recipe, please, mom? – but it is always super delicious. So the other day I found some canned artichoke while scrounging in the pantry and came up with a simple, yet tasty and filling, artichoke egg casserole of my own. And I wrote down what I did…even though it wasn’t exact. 😉  Do you like egg casseroles? What are some of your favorite recipes?

{Easy} Artichoke Egg Casserole


  • 1 15 oz can Artichoke hearts (drained and chopped into bite-size pieces)
  • About 1/4 – 1/2 cup (or preference) sautéed baby bella mushrooms. (I used coconut oil/) This is optional or you could just put them on one side. Some sliced cherry tomatoes would also work well if you don’t like ‘shrooms.
  • I used 12 eggs, this seems to be the right amount for egg casseroles for our family.
  • 1 cup milk
  • Use the following seasonings to taste:
  • about 1/4 tsp salt
  • about 1 tsp garlic powder 
  • about 1 tsp onion powder
  • about 1 tsp some basil
  • Pieces of bread – whichever type you prefer but I used our sliced whole wheat bread.


Grease a big casserole dish, scatter the broken bread pieces in the bottom.

Crack eggs into a big mixing bowl. Dump in the prepared artichoke hearts and sautéed mushrooms. Pour in the 1 cup milk. Sprinkle in the desired amount of seasonings. 
Mix it all together with a big fork. 

Pour this egg mixture over the broken bread pieces in the greased large casserole dish.

Bake at 350 for about 30 – 35 minutes. 

Eat and Enjoy!

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