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.
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Servings: 4 people
Calories: 609kcal
Ingredients
- 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