This Egg Parmesan Artichoke Casserole is the kind of cozy, flavorful dish that feels right at home on a brunch table or as a light supper with a crisp green salad. Creamy eggs are baked with tender artichoke hearts, plenty of Parmesan cheese, and just the right amount of herbs to bring everything together. It’s rich, savory, and incredibly easy to make – a comforting classic with a Mediterranean twist that’s sure to become a family favorite.

Delicious Egg Parmesan Artichoke Casserole

If you’re looking for more breakfast recipes, Egg Muffins Using Leftover Ingredients and The Best Buttermilk Waffles will leave your taste buds happy.

The beauty of this casserole lies in its simplicity. Canned or jarred artichoke hearts keep prep easy while still delivering that signature earthy depth, and the eggs bake up soft and custardy, creating a luscious base that’s both hearty and satisfying. Parmesan brings its signature nutty, salty bite, melting into every corner and giving the dish a beautifully golden top.

You can serve this casserole warm out of the oven, or make it ahead and reheat – it’s just as good the next day.

It’s perfect for holiday mornings, potlucks, or any time you want a dish that feels special without a lot of fuss. Pair it with crusty bread and a mimosa, or enjoy a simple slice with fresh fruit and coffee. No matter how you serve it, this Egg Parmesan Artichoke Casserole is one of those recipes that feels like home.

I found this yummy recipe in a bed and breakfast cookbook. This recipe came from the Carriage Way Bed & Breakfast in St. Augustine, Florida. The bed and breakfast owners fine-tuned the recipe until it reached perfection.

When you find a great recipe from a small inn, you know it has stood the test of time. Every day, the bed and breakfast gets feedback on their dishes, so they know they have a winner when their guests are happy.

Ingredients to Gather

• Eggs – The foundation of the casserole, eggs provide structure, richness, and a custardy texture that holds everything together when baked.
• Flour – A small amount of flour helps bind the ingredients and gives the casserole a bit more body, ensuring it slices neatly and holds its shape.
• Garlic pepper – Adds a subtle kick of spice and savory depth, enhancing the overall flavor without overpowering the other ingredients.
• Baking powder – Gives the casserole a light lift, making it puff slightly during baking and resulting in a soft, airy texture.
• Monterey Jack cheese – Melts beautifully into the casserole, adding creamy texture and mild, buttery flavor that complements the bolder cheeses.
• Cottage Cheese – Brings creaminess and moisture, along with a gentle tang that balances the richness of the eggs and cheese.
• Green Chiles – Adds a pop of flavor and mild heat, giving the casserole a Southwestern flair and brightening up the creamy base.
• Artichoke hearts – The star ingredient, artichokes lend their tender texture and earthy, slightly tangy flavor that gives this dish its signature taste.
• Parmesan cheese – Offers a salty, umami-rich finish and forms a golden, flavorful crust on top when baked. It’s the final touch that pulls everything together.

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Ingredients

8 eggs

1/2 cup flour

1 teaspoon garlic pepper

1 teaspoon baking powder

12 oz shredded Monterey Jack cheese

1 1/2 cups cottage cheese

2 small cans diced green chiles (4 oz each)

1/2 can artichoke hearts, quartered

1 cup Parmesan cheese, grated

Directions

1) Preheat oven to 350 degrees.

2) Grease 9″ x 9″ casserole dish with a tablespoon of butter.

3) In a large bowl, beat eggs for a few minutes.

4) Add flour, garlic pepper, baking powder, Monterey Jack cheese, cottage cheese, and green chiles to the eggs in the large mixing bowl and combine. Pour into baking dish.

5) Arrange artichoke hearts on top of the casserole mixture and sprinkle the Parmesan cheese on top of the artichoke hearts. Use paper towels to wipe splatters off edge of the pan.

6) Bake at 350 degrees for 50 minutes.

7) Serve hot or room temperature.

Tips

• You can find garlic pepper here on Amazon.
• If you don’t have garlic pepper, you can mix garlic powder and black pepper to the desired ratios.
• You can serve this dish with fresh fruit, ham, bacon, or sausage.
• Add other ingredients like chopped red peppers and cauliflower rice to the artichoke mixture.
• You can substitute mozzarella cheese for Parmesan cheese.
• You can use frozen artichoke hearts in place of canned or marinated artichoke hearts. Just make sure you quarter them.
• Sprinkle chopped green onions or minced fresh parsley for color on top of the casserole.

Storage Tips

To store Egg Parmesan Artichoke Casserole, let it cool completely after baking, then cover it tightly with foil or transfer slices to an airtight container. It will keep well in the refrigerator for up to 4 days.

For more extended storage, you can freeze individual portions wrapped in plastic wrap and placed in a freezer-safe bag or container for up to 2 months.

Reheat refrigerated slices in the microwave or oven until warmed through, or thaw frozen portions overnight in the fridge before reheating. For best texture, reheat in the oven at 350 degrees until hot and lightly crisp on top.

This egg breakfast casserole is perfect any time of year. It also makes a perfect side dish for your family dinner.

Let me know in the comments below if you tried the recipe and what you thought.

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Printable Version of Egg Parmesan Artichoke Casserole with Nutritional Facts