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Spinach Artichoke Egg Casserole
Ingredients
  • 16 large eggs
  • ¼ cup milk
  • 14 ounce can artichoke hearts, drained
  • 10 ounce box frozen chopped spinach, thawed and drained well
  • 1 cup shredded white cheddar
  • ½ cup parmesan cheese
  • ½ cup ricotta cheese
  • ¼ cup shaved onion
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • ½ teaspoon dried thyme
  • ½ teaspoon crushed red pepper
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