Spinach Artichoke Breakfast Casserole

This casserole was inspired by Panera’s Spinach Artichoke Souffles…
You can follow this recipe and bake in individual souffle dishes as an alternative.

Make about 8 servings


1 cup of frozen chopped spinach (drained) or fresh sauteed spinach
1/2 cup of chopped canned artichokes (non-marinated)
1/2 cup of diced Canadian bacon (optional)
1/4 cup of chopped chives
8 eggs
1 1/2 cups of milk
1/4 teaspoon of oregano
1 package of Pillsbury crescent rolls or Pepperidge Farm puff pastry sheets
3 cups of a mix of finely shredded mozzarella and provolone cheese (use Sargento Italian blend)

Preheat oven to 375 degrees. Defrost spinach in microwave. Set aside and let cool. Beat eggs and milk in a large bowl. Once the spinach is cool (run under cool water to speed up process), make sure all the water is drained from the frozen spinach and squeeze excess water out if necessary. Add spinach and remaining ingredients to egg mixture. Stir well. Spread out dough in a 9×13 non-stick casserole dish. Make sure there are no holes in the dough and if necessary spread out dough up sides of casserole dish. Pour egg batter over the dough and spread out the ingredients. Bake for about 30-35 minutes or until the casserole is cooked. Check the middle of the casserole with a knife to make sure it comes out clean.


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