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Artichoke Egg Casserole Recipe

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This is a great recipe for a brunch. I serve it with fresh stir-fried asparagus, a fruit salad and croissants.

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Artichoke Egg Casserole Recipe

Prep: 15 min. Bake: 35 min.

Yield: 9 Servings

15 35 50

Ingredients

4 jars (6-1/2 ounces each) marinated artichoke hearts
1/2 cup chopped green onions
1 tablespoon canola oil
2 to 3 garlic cloves, minced
8 eggs, lightly beaten
1 jar (4-1/2 ounces) sliced mushrooms, drained
3 cups (12 ounces) shredded sharp cheddar cheese
1 cup butter-flavored cracker crumbs (about 25 crackers)

Directions

Drain artichokes, reserving 1/2 cup marinade. Set aside. Cut artichokes into slices; set aside. In a small skillet, saute green onions in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat.
In a large bowl, combine the eggs, artichokes, mushrooms, cheese, cracker crumbs, onion mixture and reserved marinade.
Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 9 servings.

Nutritional Facts 1 serving (1 each) equals 304 calories, 22 g fat (11 g saturated fat), 229 mg cholesterol, 497 mg sodium, 11 g carbohydrate, 1 g fiber, 15 g protein.

Originally published as Artichoke Egg Casserole in Country December/January 2004, p51

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