Artichoke Egg Casserole Recipe

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 304
  • Fat:
  • 22 g
  • Saturated Fat:
  • 11 g
  • Cholesterol:
  • 229 mg
  • Sodium:
  • 497 mg
  • Carbohydrate:
  • 11 g
  • Fiber:
  • 1 g
  • Protein:
  • 15 g


Zucchini Egg Bake

"This wonderfully moist brunch dish can be made a day early and stored in the refrigerator to save time," reports... View this recipe »


 

Artichoke Egg Casserole

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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.

SERVINGS: 9

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 15 min. Bake: 35 min.

Ingredients:

  • 4 jars (6-1/2 ounces each) marinated artichoke hearts
  • 1/2 cup chopped green onions
  • 2 to 3 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 8 eggs
  • 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. In a skillet, saute green onions and garlic in oil until tender. Remove from the heat.
    In a large bowl, beat eggs well. Stir in the artichokes, mushrooms, cheese, cracker crumbs, onion mixture and the reserved marinade.
    Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Yield: 9 servings.


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