Breakfast Casserole with Asparagus and Artichoke Hearts

Directions

Preheat oven to 375F/190C. Spray a 10 inch X 14 inch 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. Cut away the woody ends of the asparagus and cut asparagus spears into diagonal pieces just over an inch long. 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 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 , fresh ground black pepper, and salt. 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. 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.