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Artichoke Egg Casserole Recipe

Artichoke Egg Casserole Recipe photo by Taste of Home

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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

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Artichoke Egg Casserole

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Reviewed on Nov. 22, 2010 by keverwann

This was good, but quite pricey to make. I used saltine crackers instead of the butter-flavored ones. I think it might be almost as good and somewhat cheaper to use all mushrooms (no artichokes) and just add the marinade to it.

Reviewed on Dec. 21, 2009 by tkarinas

This is an excellent meal in one container and disappears so fast, I have to make at least three times what the recipe calls for. This recipe is a keeper.