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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 9 |
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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. 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:
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.
2. In a large bowl, combine the eggs, artichokes, mushrooms, cheese, cracker crumbs, onion mixture and reserved marinade.
3. 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.
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