Asparagus And Artichoke Breakfast Casserole Recipes

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ASPARAGUS-SPINACH-ARTICHOKE CASSEROLE



Asparagus-Spinach-Artichoke Casserole image

Creamy, cheesy, keto-friendly vegetables. Bonus: All of the ingredients can be found at Costco®! Our family loved it. Throw something crunchy on top of the finished product if desired, such as Parmesan crackers or bacon crumbles.

Provided by Steven James

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 53m

Yield 10

Number Of Ingredients 11

2 (15 ounce) cans asparagus, drained
1 (6.5 ounce) jar marinated artichoke hearts, drained
1 (13.5 ounce) can spinach, drained
1 (4 ounce) can sliced mushrooms, drained
1 cup heavy whipping cream
1 (8 ounce) package cream cheese
½ cup vegetable broth, or to taste
½ teaspoon dried Italian seasoning, or to taste
½ teaspoon garlic powder, or to taste
1 (8 ounce) package cream cheese
½ (8 ounce) package sharp Cheddar cheese (such as Kerrygold™ Dubliner), sliced

Steps:

  • Spread asparagus across the bottom of a 9x13-inch casserole dish. Scatter artichoke hearts on top. Place the casserole dish in the oven; this will remove some residual moisture from the vegetables as the oven heats.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place spinach and mushrooms in a microwave-safe bowl. Heat in microwave until moisture evaporates, about 5 minutes.
  • Transfer spinach and mushrooms into a pot over medium heat. Add heavy cream, cream cheese, and broth. Cook and stir continuously until cream cheese melts and sauce thickens, about 5 minutes. Reduce heat to low. Stir in Italian seasoning and garlic powder; cook until flavors meld, about 3 minutes.
  • Remove casserole from the oven; pour sauce over the vegetables. Top with Cheddar cheese slices.
  • Bake in the preheated oven until top is lightly browned and edges are crumbly, about 20 minutes. Let cool for about 10 minutes before serving.

Nutrition Facts : Calories 326.3 calories, Carbohydrate 8.3 g, Cholesterol 93.6 mg, Fat 29.5 g, Fiber 2.8 g, Protein 10.2 g, SaturatedFat 17.8 g, Sodium 599.7 mg, Sugar 0.7 g

ARTICHOKE EGG CASSEROLE



Artichoke Egg Casserole image

This is a great recipe for a brunch. I serve it with fresh stir-fried asparagus, a fruit salad and croissants. -Marilyn Moores, Indianapolis, Indiana

Provided by Taste of Home

Categories     Brunch

Time 50m

Yield 9 servings.

Number Of Ingredients 8

4 jars (6-1/2 ounces each) marinated artichoke hearts
1/2 cup chopped green onions
1 tablespoon canola oil
2 to 3 garlic cloves, minced
8 large eggs, lightly beaten
1 jar (4-1/2 ounces) sliced mushrooms, drained
3 cups shredded sharp cheddar cheese
1 cup butter-flavored cracker crumbs (about 25 crackers)

Steps:

  • Drain artichokes, reserving 1/2 cup marinade. Set aside. Cut artichokes into slices; set aside. In a small skillet, saute green onions in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat., In a large bowl, combine the eggs, artichokes, mushrooms, cheese, cracker crumbs, onion mixture and reserved marinade., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 304 calories, Fat 22g fat (11g saturated fat), Cholesterol 229mg cholesterol, Sodium 497mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.

ESCARGOT WITH ARTICHOKES AND ASPARAGUS TIPS



Escargot with Artichokes and Asparagus Tips image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 15

5 tablespoons olive oil
1 medium white onion, peeled and thinly sliced
1 carrot, peeled and thinly sliced
8 artichokes (*see note)
1 lemon, cut in half
1/2 bay leaf
Sprig fresh thyme
4 garlic cloves, peeled
Salt and pepper
1/2 cup dry white wine
8 asparagus tips
12 snails (6 per person)
1 tablespoon butter
5 basil leaves, chopped
2 tablespoons chopped parsley

Steps:

  • In a heavy non-reactive casserole, warm the olive oil over low heat. Slowly cook the onion and carrot until they began to turn golden, then arrange the artichokes in the casserole in a single layer. Add the bay leaf, thyme, the 2 whole cloves of garlic, and salt and pepper to taste. Pour the wine into the casserole; add water until the artichokes are just covered. Cook over medium heat for 15 minutes, covered, then remove the lid, add the asparagus and reduce the cooking liquid over high heat to thicken the sauce. While waiting for the reduction, saute the snails in butter. Mince the remaining garlic cloves and mix in the basil and parsley. Off the heat, add the minced garlic mixture and snails, check for seasoning. Stir well and serve immediately. Peel the artichoke bottoms & stems, and rub each with half a lemon as you finish trimming it. Place them in cold water acidulated with the juice from the remaining lemon half. Spread the leaves of each artichoke, and use a small spoon to remove the choke; return to the lemon water.

ASPARAGUS BREAKFAST CASSEROLE



Asparagus Breakfast Casserole image

Quick, easy and tasty do-ahead breakfast. I made it for a church brunch today and got great reviews. Enjoy!

Provided by BakinBaby

Categories     Breakfast

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 7

1/4 cup margarine
1/3 cup onion, chopped
1 cup asparagus, chopped in 1/2-inch slices (frozen)
15 ounces frozen hash brown potatoes
12 eggs, beaten
1/3 cup ham, sliced and cut in 1/2-inch slices
1 1/4 cups swiss cheese, shredded

Steps:

  • Melt butter and swirl to cover bottom and sides of a 9x13-inch pan.
  • Spread potatoes (still frozen is okay) in bottom of pan.
  • Top with chopped onions, ham and asparagus.
  • Salt and pepper slightly.
  • Sprinkle 1 cup swiss cheese on top.
  • At this point you can continue or casserole may be refrigerated overnight.
  • Pour beaten eggs over hash browns & vegetables.
  • Sprinkle with salt and pepper.
  • Bake at 350 degrees for 40-45 minutes or until a knife comes out clean.
  • Sprinkle with remaining 1/4 Swiss cheese and return to oven for 2-3 minutes or until cheese is hot and bubbly.

Nutrition Facts : Calories 190, Fat 12.4, SaturatedFat 4.3, Cholesterol 223.9, Sodium 204.8, Carbohydrate 8.4, Fiber 0.9, Sugar 0.9, Protein 11.4

ASPARAGUS & ARTICHOKE SALAD



Asparagus & Artichoke Salad image

Make and share this Asparagus & Artichoke Salad recipe from Food.com.

Provided by Rick Young

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

5 cans artichoke hearts
1 bunch asparagus
5 ounces green beans, whole,with tips removed
5 ounces button mushrooms
2 tablespoons butter
1/2 teaspoon paprika
2 cloves garlic, sliced very thinly
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon black pepper

Steps:

  • Cut the asparagus into short lengths.
  • Cut the mushrooms and artichoke hearts into quarters or eights, depending on original size Put asparagus and beans into boiling water for just one to two minutes to turn them a bright green Remove the asparagus and beans from the boiling water and place immediately into ice water.
  • Once the asparagus and beans are chilled, put into a colender and drain.
  • Melt butter in small pan and add the garlic and paprika, and cook for one minute.
  • Add the mushrooms, cook for another three to four minutes, and remove from the heat.
  • Combine the oil, lemon juice, and black pepper in a small bowl, mixing well.
  • Put the asparagus, mushrooms, artichokes, and beans into a medium size bowl.
  • Pour the oil mixture over the vegetables and toss well.
  • Transfer to a serving bowl and serve.

Nutrition Facts : Calories 161.5, Fat 13, SaturatedFat 4.7, Cholesterol 15.3, Sodium 62.3, Carbohydrate 10.1, Fiber 4.2, Sugar 2.9, Protein 4.9

TIA'S ASPARAGUS HASH BROWN BREAKFAST CASSEROLE



Tia's Asparagus Hash Brown Breakfast Casserole image

I made this up using a couple of different recipes and wanted to post this so I don't forget what I did!! You can make this the day before so it's perfect for holiday brunches. (I use the southwestern style for a spicy flavor) I may even try it southwestern style and post that separately. Let me know what you think!!

Provided by Thea

Categories     Breakfast

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 13

2 tablespoons canola oil
1 (20 ounce) package simply potatoes brand shredded hash browns
2 cups shredded swiss cheese
10 large eggs, slightly beaten
1 medium onion, diced
1 teaspoon minced garlic
4 ounces mushrooms, cleaned and sliced
1/2 cup milk
1/2 lb asparagus, washed, cut and blanched slightly
1 -2 small roma tomato, cleaned, seeds removed, diced
1/2 teaspoon pepper
1 dash nutmeg
8 -12 drops hot pepper sauce

Steps:

  • Add canola oil to bottom of skillet; heat to medium-high; add hasbrowns, onion and garlic. Spread them out and fry without disturbing for about 5 minutes, then turn them and fry for another 5 minutes until brown.
  • In a lightly sprayed 9 x 13 baking dish, spread hashbrowns on the bottom. Then spread the mushrooms, asparagus, roma tomatoes and 3/4 of the swiss cheese over the hashbrowns.
  • Beat eggs, milk, pepper, nutmeg and hot pepper sauce together and pour over everything. Press evenly down with edge of spoon or clean fingertips making sure all is coated. Top with remaining cheese.
  • At this point cover with foil and refrigerate till morning if making the day before.
  • Bake at 450 for 8 minutes; reduce oven temperature to 350 and continue baking for an additional 12 - 15 minutes.

Nutrition Facts : Calories 294.6, Fat 17.9, SaturatedFat 5.6, Cholesterol 194.2, Sodium 271.3, Carbohydrate 20.8, Fiber 2.2, Sugar 2.2, Protein 12.8

BALSAMIC ASPARAGUS AND ARTICHOKES



Balsamic Asparagus and Artichokes image

This is a very simple vegetable side dish. It also looks very elegant if the asparagus lies neatly across the other veggies.

Provided by londongavchick

Categories     Vegetable

Time 40m

Yield 8-12 serving(s)

Number Of Ingredients 4

2 bunches asparagus
1 lb frozen peppers and onions (Bird's Eye brand pepper stir fry)
1 (15 ounce) can water-packed artichoke hearts
fat-free balsamic vinegar

Steps:

  • Steam asparagus in batches vegetable steamer for 5-10 minutes each batch; time depending on the thickness of your asparagus stems.
  • Meanwhile, stir fry frozen peppers in nonstick pan until warm and soft. Spoon out any extra liquid.
  • Drain and rinse artichoke hearts. Chop coarsely and toss with peppers in medium bowl. Drizzle with balsamic vinaigrette to taste.
  • Put mixture in refrigerator until cool.
  • Cool asparagus and refrigerate until ready to serve.
  • To serve, put pepper mixture on plate and neatly place asparagus on top. Drizzle with more balsamic vinaigrette.

Nutrition Facts : Calories 53, Fat 0.3, SaturatedFat 0.1, Sodium 67.3, Carbohydrate 10.9, Fiber 5.3, Sugar 2.1, Protein 4.7

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