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
• 1 teaspoon Spike Seasoning 
• fresh ground black pepper and salt to taste
• 12-14 eggs
• sour cream for serving, optional but good

Directions

1. Preheat oven to 375F/190C. Spray a 10 inch X 14 inch (or similar size) glass or crockery casserole with with non-stick spray.Dump artichoke hearts into a colander placed in the sink and let them drain while you prep and cook the asparagus.Bring a medium-sized pot of salted water to a boil.
2. Cut away the woody ends of the asparagus and cut asparagus spears into diagonal pieces just over an inch long.
3. Cook asparagus in the boiling water for barely 2 minutes.Put the artichoke hearts onto a cutting board; then drain asparagus in the same colander.Cut artichoke hearts in half (or small pieces if you prefer) and make a layer of artichokes in the bottom of the casserole dish.Layer the drained asparagus pieces over artichokes, followed by both types of cheese.Season with Spike Seasoning (if using), fresh ground black pepper, and salt. (I didn’t use much salt since I salted the water to cook the asparagus.)Beat eggs and pour over the vegetable/cheese mixture; then use a fork to gently “stir” so that all ingredients are well-distributed and there are some pieces of asparagus and artichoke poking up out of the egg.Bake about 35-40 minutes, or until the top is firm and starting to brown. (If you use the smaller amount of eggs, baking time might be a little less; I would start checking after 30 minutes.)Serve hot, with a dollop of low-fat sour cream if desired.This will keep in the refrigerator for quite a few days and can be reheated in the microwave or wrapped in foil and heated in a toaster oven.