Artichoke and Broccoli Bake

It was breakfast for dinner earlier this week.  Typically this is a go-to when I’m looking for a quick meal, but this time it was because I forgot to thaw out some meat. I hate when I do that!  So I was trying to think of something meatless to feed my brood and remembered this breakfast casserole.  I’ve made this with a variety of veggies – mushrooms, asparagus, spinach and broccoli – but broccoli is especially good!  Sometimes I use leftover broccoli, but if I’m making it from fresh I will steam it with lemon juice and butter and season it well with salt and pepper.


Artichoke and Broccoli Bake

2 to 3 cups of cooked broccoli (or other veggies)
1 small sweet onion, chopped
1 tbsp butter
1 14-oz can artichoke, drained and chopped
8 eggs, beaten
2 cups cottage cheese
4 ozs feta cheese, crumbled
1/2 cup parmesan cheese
1/2 cup all-purpose flour

1.) Preheat oven to 350 degrees.
2.) In skillet, saute onions in butter. Set aside to cool.
3.) Mix together all ingredients and pour into a greased casserole dish.
4.) Bake for 45 to 50 minutes, or until a knife inserted in the middle comes out clean.


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