artichoke brunch squares
This recipe came from a Presbyterian church cookbook I found at a thrift store but I added some hot sauce and more garlic after preparing this. I suggest serving with additional hot sauce for those that like it. There was no author listed, but the book said the church was in Clearwater, FL.
prep time
10 Min
cook time
40 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 12 ounces marinated artichoke hearts, undrained
- 1 medium sweet onion, chopped (vidalia, texas sweet)
- 2 cloves garlic, minced
- 4 large eggs. lightly beaten
- 1/4 cup fine, dried breadcrumbs
- 1/225 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/8 teaspoon black pepper
- 1 dash tabasco hot sauce
- 2 cups sharp cheddar cheese, shredded
How To Make artichoke brunch squares
-
Step 1Preheat your oven to 325 degrees. Drain artichoke hearts, reserving half the liquid. Finely chop the artichoke hearts and set aside.
-
Step 2Saute the onion and garlic in the reserved artichoke liquid in a large skillet over medium heat until tender. Set aside.
-
Step 3Combine the eggs and the next 5 ingredients in a bowl, stirring with a whisk until blended. Add the chopped artichokes, onion mixture, and cheese. Pour into a lightly greased 11 x 7 x 1 1/2 inch baking dish.
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Step 4Bake, uncovered, at 325 degrees for 25 to 30 minutes or until set. Cut into squares.
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