Artichoke Brunch Casserole |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 10 |
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Another recipe from my America's Best Recipe cookbook. Combines artichokes, mushrooms and olives with this cheesy egg casserole. Sounds like a great crowd pleaser! Ingredients:
1 1/2 cups onions, chopped |
1/2 cup butter, melted and divided |
12 large eggs, beaten |
4 cups sharp cheddar cheese, shredded |
1 (8 ounce) package fresh mushrooms, sliced |
2 (14 ounce) cans artichoke hearts, drained and quartered |
1/2 cup ripe olives, sliced |
3 tablespoons fresh parsley, minced |
2 garlic cloves, minced |
3/4 teaspoon dried oregano |
1/2 teaspoon dried thyme |
1/4 teaspoon red pepper flakes |
3/4 cup dry breadcrumbs (fine) |
Directions:
1. Cook onion in 1/4 cup plus 1 tablespoons butter in a large skillet over medium-high heat, stirring constantly, until tender.
2. Combine onion mixture, eggs, and next 9 ingredients in a large bowl; stir well. Pour into an ungreased 13 x 9 x 2 inch pan.
3. Combine remaining 3 tablespoons melted butter and breadcrumbs in a small bowl; stir well. Sprinkle over egg mixture. Bake at 350 degrees for 40-45 minutes or until set and golden. Let stand 10 minutes before serving.
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