Crab and Artichoke Eggs

Crab and Artichoke Eggs is a superb variation on the normal eggs for breakfast/brunch. This recipe is very simple to produce yet the result is outstanding. Its especially good as this is a one pan recipe so less washing up and more eating. The soft artichoke hearts are smothered in the wonderful cheese mixture. I have, to great success and acclaim added paprika or cayenne pepper to this dish for that little additional warmth. Serve with warm baguettes for a good dip.

Crab and Artichoke Eggs

A divine brunch recipe of smooth artichoke, delicate eggs and melted cheese makes this a brunch and a hlaf.

4.68 from 31 votes

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Course: Breakfast, Brunch

Cuisine: French

Keyword: Bake, Crab, Eggs, Monterey Jack, Seafood, Soft Cheese, Vegetables

Cook Time: 30 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 people

Calories: 609kcal

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Ingredients

 

MetricImperial

• 5 large eggs beaten
• 2 cups monterey jack grated
• 8 oz cottage cheese
• 8 oz artichoke hearts chopped
• 4 oz crab meat
• 1/4 cup all-purpose flour
• 1/2 tsp baking powder

Instructions

• Combine all ingredients in a mixing bowl and mix.
  5 large eggs, 2 cups monterey jack, 8 oz cottage cheese, 8 oz artichoke hearts, 4 oz crab meat, 1/4 cup all-purpose flour, 1/2 tsp baking powder
• Lightly grease 4 to 6 oven-proof bowls and divide the mixture between them.
• Bake in a preheated 350F (180C) oven until puffed and golden brown, about 30 minutes.

Notes

Differnet way to have eggs in the morning.

Nutrition

Calories: 609kcal | Carbohydrates: 17g | Protein: 43g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 153mg | Sodium: 1374mg | Potassium: 67mg | Fiber: 1g | Sugar: 1g