This is a low-carb dish packed with artichokes, mushrooms, and cheese. It's great for breakfast, brunch, or dinner!
This dish has all the good things: eggs, mushrooms, artichokes, and cheese! We really packed the vegetables in because mushrooms and artichokes are some of our favorite veg. But feel free to adjust the quantities to your liking.
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Ingredients
Here are the main ingredients.
- Panko bread crumbs (or other bread crumbs)
- Mushrooms
- Eggs
- Hey, how did those other mushrooms sneak in?
- Cheddar cheese (or any other cheese)
- Artichoke bottoms (or jarred artichokes, see below)
- Salt and pepper
- Green onions
- Garlic
See the recipe card for quantities.
Let's Talk About Artichokes
If you've seen artichokes in the store and wondered "Why would anyone eat that?" or "Who was the first person hungry enough or crazy enough to eat an artichoke?" you're not alone. They're covered with tough, armor-like leaves. When you pull the leaves out you can scrape the inside off with your teeth. This is not a fast food! Once you've done that you get to the "choke" — a bundle of fibrous stuff that would literally choke you if you tried to eat it. So you have to scrape that off to get to the best part: the artichoke bottom. So why to go to all that trouble? Because artichokes are delicious and they're full of nutrients. You can read about that here:
Artichoke Nutrition Facts and Health Benefits
A lot of recipes call for "artichoke hearts", which are the inside of the young plant before they develop the "choke". You can get them in jars packed with water or oil and sometimes some seasonings, and you can cook them or use them right out of the jar in salads. I prefer not to use them because they often have tough leaves that are not pleasant to eat.
So I like to use artichoke bottoms when I can. There are a couple of ways to get enough bottoms for a recipe like this. You can make a lot of artichokes, scrape the good stuff off the leaves, and save the bottoms until you have enough. (That can take a bit of will power!) The other way is to buy packaged bottoms. They're available in three ways that I've found: jarred, canned, and frozen.
I've tried them all. Jarred bottoms tend to be mushy and don't have much flavor. Canned are firmer, but again don't have much flavor and can have a grainy texture. The winner here is frozen. The mature plant is harvested, the leaves and choke are removed, and the bottoms are flash frozen. It took me a while to find a good source for them. Here it is:
MyPanier Frozen Artichoke Bottoms
They are a bit pricey, but if you want the closest thing to fresh this is worth the expense for special dishes, in my opinion. If this is outside your budget, substitute 4 (6.5-ounce) jars of marinated artichokes. And you can splash a little of the marinade into the mix for some extra flavor!
Instructions
Okay, Ready... Steady... Cook!
Heat up the oil and sauté the onions for a few minutes, just until they start to soften.
Add the garlic and stir for a minute.
Put all the ingredients in a large bowl. Whisk the eggs in another bowl.
Pour the eggs into the large bowl and mix everything up.
Cooking tip: If you don't have a whisk handy to whip the eggs, hold two forks together, slightly apart, and whisk away! (I learned that from my mother-in-law!)
Pour the mixture into a 9x13 baking pan. You might notice that this is not a 9x13 pan. I cooked this in my Ninja Combi which has a 12x10 pan, which conveniently is the same capacity as a 9x13 pan!
Here's the casserole out of the oven. It's browned a bit more than when I make it in a regular oven. I found that the Combi runs a bit hot, so I need to tweak it a bit for Combi cooking. It will come out lighter in a standard oven.
Let the casserole sit for 5 to 10 minutes before serving.
Variations
Like many casseroles, this recipe is easy to modify to your taste, or to add more flavor. Here are some possibilities.
- Turn up the heat - add chile pepper flakes or ground chilies, or chopped fresh peppers. (They don't have to be super hot, unless you like that kind of thing.) Jarred peppers like pickled jalapenos or sliced banana peppers would also give it a nice boost! (Pour in a little of the juice too!)
- Add more flavor - add some herbs and spices to change the flavor profile.
- Change the balance - Not a mushroom fan? Reduce the amount, or substitute another vegetable. (Spinach goes really well with artichokes!)
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📖 Recipe Card
Egg Casserole With Artichokes and Mushrooms
Special Equipment Needed
- 1 Chef knife
- 1 Cutting board
- 1 Cheese grater or use shredded cheese
- 1 Stirring spoon
- 1 Whisk
Ingredients
- 1 tablespoon canola oil
- ½ cup green onions chopped
- 3 cloves garlic minced
- 12 large eggs lightly beaten
- 16 ounces frozen artichoke hearts thawed and chopped
- 8 ounces mushrooms sliced
- 3 cups sharp cheddar cheese shredded
- 1 cup panko bread crumbs
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste
Instructions
- Preheat the oven to 350°F.
- Heat the oil in a small pan over medium heat. Add the green onions and sauté until tender, about 3 minutes.1 tablespoon canola oil, ½ cup green onions
- Add the garlic and cook for 1 minute. Remove the pan from the heat.3 cloves garlic
- Combine the eggs, artichokes, mushrooms, cheese, panko, salt, pepper, and onion mixture in a large bowl.12 large eggs, 16 ounces frozen artichoke hearts, 8 ounces mushrooms, 3 cups sharp cheddar cheese, 1 cup panko bread crumbs, 1 teaspoon kosher salt, ½ teaspoon black pepper
- Transfer the mixture to a greased 9x13-inch baking dish. Bake, uncovered, for 30 minutes, or until a knife inserted in the center comes out clean.
- Let stand for 5 minutes before serving.
Nutrition Estimate
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