Taste of Home
Artichoke Egg Casserole
TOTAL TIME: Prep: 15 min. Bake: 35 min.
YIELD: 9 servings.
This is a great recipe for a brunch. I serve it with fresh stir-fried asparagus, a fruit salad and croissants. —Marilyn Moores, Indianapolis, Indiana
Ingredients
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4 jars (6-1/2 ounces each) marinated artichoke hearts
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1/2 cup chopped green onions
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1 tablespoon canola oil
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2 to 3 garlic cloves, minced
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8 large eggs, lightly beaten
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1 jar (4-1/2 ounces) sliced mushrooms, drained
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3 cups shredded sharp cheddar cheese
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1 cup butter-flavored cracker crumbs (about 25 crackers)
Directions
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1.
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.
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2.
In a large bowl, combine the eggs, artichokes, mushrooms, cheese, cracker crumbs, onion mixture and reserved marinade.
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3.
Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
Nutrition Facts
1 serving: 304 calories, 22g fat (11g saturated fat), 229mg cholesterol, 497mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 15g protein.
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