Best 2 Artichoke Egg Casserole Recipes
**Artichoke Egg Casserole: A Savory and Satisfying Dish for Any Occasion**
Indulge in the delightful flavors of artichoke and eggs harmoniously combined in a creamy casserole. This delectable dish is perfect for breakfast, brunch, or lunch, offering a delightful blend of textures and flavors. The artichokes add a nutty and slightly tangy touch, while the eggs provide a rich and creamy base. Enhanced with a medley of herbs, spices, and Parmesan cheese, this casserole is sure to tantalize your taste buds. Discover the culinary secrets behind this delectable dish and explore variations that cater to different dietary preferences, ensuring that everyone can enjoy this culinary delight.
ARTICHOKE EGG CASSEROLE
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
Provided by Taste of Home
Categories Brunch
Time 50m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- 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., In a large bowl, combine the eggs, artichokes, mushrooms, cheese, cracker crumbs, onion mixture and reserved marinade., 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 : Calories 304 calories, Fat 22g fat (11g saturated fat), Cholesterol 229mg cholesterol, Sodium 497mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.
SPINACH AND ARTICHOKE EGG CASSEROLE
Number Of Ingredients 12
Steps:
- Preheat to 350 and spray 9x13 baking dish with cooking spray
- Whisk together eggs and milk
- Break the artichoke hearts up into small pieces and separate the leaves. Squeeze spinach with paper towel to remove access water then add spinach and artichoke to eggs
- Add remaining ingredients, except ricotta, and combine. Pour into dish.
- Dollop ricotta evenly over the surface of the casserole.
- Bake 30-35 minutes until the center of the pan is fully cooked and doesn't jiggle.
Tips:
- Use fresh artichokes if possible. Fresh artichokes have a more vibrant flavor and a better texture than canned or frozen artichokes.
- Trim the artichokes properly. To trim artichokes, remove the tough outer leaves and cut off the top inch of the artichoke. Then, use a spoon to scoop out the fuzzy choke from the center of the artichoke.
- Cook the artichokes until they are tender. Artichokes should be cooked until they are tender when pierced with a fork. This usually takes about 15-20 minutes.
- Use a variety of cheeses. This recipe calls for a combination of Parmesan cheese, mozzarella cheese, and cream cheese. You can also use other types of cheese, such as cheddar cheese, Gruyère cheese, or fontina cheese.
- Don't overcook the eggs. The eggs in this casserole should be cooked until they are just set. Overcooked eggs will be tough and rubbery.
Conclusion:
This artichoke egg casserole is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It is also a great way to use up leftover artichokes. With its creamy, cheesy filling and crispy breadcrumb topping, this casserole is sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
.jpg)
