Easter Breakfast Casserole with Asparagus and Artichoke Hearts

Easter Breakfast Casserole with Asparagus and Artichoke Hearts; perfect for Easter brunch or any time you have overnight guests.

1 large jar (19 oz.) whole artichoke hearts
1 lb. fresh asparagus
4 oz. crumbled goat cheese
4 oz. grated low-fat Mozzarella
1 teaspoon Spike Seasoning (Or use any all-purpose seasoning blend that’s good with eggs.)
fresh ground black pepper and salt to taste
12-14 eggs (More eggs will make a thicker, more eggy casserole; less eggs will make a casserole where the other ingredients are peeking through the egg.)
low-fat sour cream for serving, optional but good

View the full recipe at Kalyn’s Kitchen →