Egg Casserole With Artichokes and Mushrooms
This is a low-carb dish packed with artichokes, mushrooms, and cheese. It's great for breakfast, brunch, or dinner!
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
Calories: 285kcalCarbohydrates: 12gProtein: 18gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 203mgSodium: 384mgPotassium: 328mgFiber: 3gSugar: 1gVitamin A: 751IUVitamin C: 5mgCalcium: 320mgIron: 2mg
