Breakfast Casserole with Asparagus and Artichoke Hearts

Ingredients

• 1 large jar whole artichoke hearts
• 1 lb. fresh asparagus
• 4 oz. crumbled goat cheese
• 4 oz. grated Mozzarella, or more
• 1 teaspoon Spike Seasoning
• Fresh ground black pepper and salt to taste
• 12-14 eggs
• Sour cream for serving, optional but good

Directions

1. Heat the oven to 375F/190C. Coat a 10 inch X 14 inch glass or crockery casserole dish, or one close to that size, with non-stick spray.
2. Pour the artichoke hearts into a colander set in the sink, and leave them there to drain while you get the asparagus ready.
3. Fill a medium-sized pot with salted water and bring it to a boil. Trim off the tough asparagus ends, then slice the spears on the diagonal into pieces a little longer than an inch. Add the asparagus to the boiling water and cook for just 2 minutes.
4. Move the artichoke hearts to a cutting board, then use the same colander to drain the asparagus.
5. Halve the artichoke hearts, or cut them smaller if you like, and spread them across the bottom of the casserole dish.
6. Scatter the drained asparagus over the artichokes, then add both cheeses on top.
7. Sprinkle with Spike Seasoning, if you’re using it, along with fresh ground black pepper and salt.
8. Beat the eggs, then pour them over the vegetables and cheese. With a fork, gently nudge everything around so the ingredients are evenly spread out, leaving a few bits of asparagus and artichoke showing above the eggs.
9. Bake for about 35-40 minutes, until the surface is set and beginning to brown. If you used the smaller amount of eggs, it may be ready sooner, so start looking at it after 30 minutes.
10. Serve hot, adding a spoonful of low-fat sour cream if you’d like.
11. Store leftovers in the refrigerator, then warm them in the microwave or wrap them in foil and heat them in a toaster oven.