Keto -Egg Artichoke Casserole

Breakfast Egg – Artichoke Casserole                                                                                                                    Cooking Time: 35 minutes

Ingredients :-

  • parmesan cheese – 1/2 cup

   • dried thyme – 1/2 teaspoon

   •14 ounce can artichoke hearts, drained

   • milk – 1/4 cup

   •10-ounce box frozen chopped spinach, thawed and drained well

  • crushed red pepper – 1/2 teaspoon

 • shredded white cheddar – 1 cup

   •16 large eggs

  • garlic clove, minced – 1

  • 1 teaspoon salt

  • shaved onion – 1/4 cup

  • ricotta cheese – 1/2 cup

Directions for Cooking:-

    1) Lightly grease a 9×13-inch baking dish with cooking spray and preheat oven to 350F.

    2) add eggs and milk In a large mixing bowl. Mix thoroughly.

    3) Squeeze out the excess moisture from the spinach leaves, With paper towel and add to bowl of eggs.

   4) break the artichoke hearts and separate the leaves Into small pieces. Add to bowl of eggs.

    5) mix thoroughly add remaining ingredients in bowl of eggs. Except for the ricotta cheese.

   6) into prepared dish add Pour egg mixture.

   7) Evenly add dollops of ricotta cheese on top of the eggs and then pop in the oven.

   8) Bake eggs until are set and doesn’t jiggle when shook, around 35 minutes.

   9) After Removing oven and evenly divide into suggested servings. Enjoy.

Nutrition Information :-

      Protein: 22.6g

    Calories per serving: 298

      Sugar: 1.9g

      Carbs: 10.8g

      Fat: 18.7g