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Mushroom-Artichoke Brunch Bake

 Mushroom-Artichoke Brunch Bake
While the potatoes are baking the rest of the prep can be done...there's not much slicing or measuring. While this makes a pretty vegetarian egg bake, you can also add a layer of little smoked sausages cut lengthwise in half over the artichokes if you want a more substantial meal.—Suzanne Francis, Marysville, Washington
12 ServingsPrep: 30 min. Bake: 40 min.

Ingredients

  • 3 cups frozen shredded hash brown potatoes, thawed
  • 2 tablespoons butter, melted, divided
  • 1/2 teaspoon salt
  • 2-1/2 cups sliced fresh mushrooms
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
  • 3 cups (12 ounces) shredded cheddar cheese
  • 12 Eggland's Best Eggs
  • 1-3/4 cups 2% milk
  • 1 can (4 ounces) chopped green chilies, drained

Directions

  • Preheat oven to 350°. Place potatoes in a greased 13x9-in. baking
  • dish; drizzle with 1 tablespoon butter and sprinkle with salt. Bake
  • 20-25 minutes or until lightly browned.
  • Meanwhile, in a small skillet, saute mushrooms in remaining butter
  • until tender. Place artichokes on paper towels; pat dry. Sprinkle
  • mushrooms, artichokes and cheese over the potatoes. In a large bowl,
  • whisk the eggs, milk and green chilies; pour over cheese.
  • Bake, uncovered, 40-45 minutes or until a knife inserted near the
  • center comes out clean. Let stand 5 minutes before serving. Yield:
  • 12 servings.
Nutritional Facts: 1 slice equals 239 calories,

2 of 2

Mushroom-Artichoke Brunch Bake (continued)

Nutritional Facts: 16 g fat (9 g saturated fat), 249 mg cholesterol, 493 mg sodium, 9 g carbohydrate, 1 g fiber, 15 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.