Keep eggs in the fridge for more than just breakfast! These recipes use eggs in casseroles pasta dishes soups and more—and each one is a certified dinner winner in three steps or less. Make your evening meal the coziest wake-up call with our easy spinach feta and artichoke tater tot casserole. Or use crusty bread to mop up the yolks of our popular Eggs in Tomato Sauce with Chickpeas and Spinach.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Simply Delicious Recipes | 2024-08-09 05:49:55 |  24,836 Views |
How to cook eggs with tomatoes and cheese for breakfast. Tomatoes. Onion. Eggs.
Photographer: Fred Hardy Food Stylist: Jennifer Wendorf Props Stylist: Lydia Purcell
This egg-based casserole is assembled and baked in a single dish making prep (and cleanup!) a breeze. Potato croquettes on top add a crispy golden brown crust. Be sure to squeeze as much moisture out of the frozen artichoke hearts and spinach as possible to prevent the casserole from becoming soggy. If you can’t find frozen artichoke hearts you can use canned artichoke hearts. Just be sure to rinse them well to remove any excess brine.
Simmer eggs in a rich tomato cream sauce with chickpeas and silky spinach for a super-quick vegetarian dinner. Serve with a crusty piece of bread to mop up the sauce. Be sure to use heavy cream; a low-fat option can curdle when mixed with tart tomatoes.
