Spinach and Artichoke Egg Casserole

By: The I Love my Instant Pot Anti-Inflammatory Diet Recipe Book by Maryea Flaherty

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.

Cuisine

Modern

Course

Beverages, Main Course

Difficulty

Easy

Duration

15-30 min

Cooking Technique

Pressure Cook

Keywords

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Prep Time

10 min

Cook Time

18 min

Servings

8 servings

Ingredients

12 large eggs
1/4 cup Water
4 cups baby spinach
14 oz baby artichoke hearts
1 tbsp chopped fresh chives
1 tbsp lemon juice
3/4 tsp table salt
1/2 tsp black pepper
1/4 tsp garlic salt

Instructions

Spray a 6" round pan or 7-cup round glass bowl with cooking spray.
In a medium bowl, whisk together the eggs and water.
Stir in the spinach, artichokes, chives, lemon juice, table salt, pepper, and garlic salt.
Transfer the mixture to the prepared pan.
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.
Press the Manual or Pressure Cook button and adjust the time to 18 minutes.
When the timer beeps, quick-release pressure until float valve drops and then unlock lid.
Remove egg casserole from pot and allow to cool 5 minutes before slicing and serving.

Notes