Spinach and Artichoke Egg Casserole
Spinach and artichoke pair so well together and also pack a nutritional punch. Step up your egg game with this Spinach and Artichoke Egg Casserole. With fresh chives and lemon, the flavors are bright in this satisfying breakfast that is ideal to serve a crowd with very little hands-on prep time.
Servings Prep Time
8servings 10minutes
Cook Time
Servings Prep Time
8servings 10minutes
Cook Time
  • 12 large eggs
  • 1/4cup Water
  • 4cups baby spinachroughly chopped
  • 14oz baby artichoke hearts(one can) drained and roughly chopped
  • 1tbsp chopped fresh chives
  • 1tbsp lemon juicefresh
  • 3/4tsp table salt
  • 1/2tsp black pepper
  • 1/4tsp garlic salt
  1. Spray a 6″ round pan or 7-cup round glass bowl with cooking spray.
  2. In a medium bowl, whisk together the eggs and water.
  3. Stir in the spinach, artichokes, chives, lemon juice, table salt, pepper, and garlic salt.
  4. Transfer the mixture to the prepared pan.
  5. Place 2 cups water in the inner pot and place the steam rack inside. Place the pan on top of the steam rack. Secure the lid.
  6. Press the Manual or Pressure Cook button and adjust the time to 18 minutes.
  7. When the timer beeps, quick-release pressure until float valve drops and then unlock lid.
  8. Remove egg casserole from pot and allow to cool 5 minutes before slicing and serving.
Recipe Notes

CALORIES: 122 | FAT: 7g | PROTEIN: 10g | SODIUM: 603mg | FIBER: 1g | CARBOHYDRATES: 3g | SUGAR: 1g