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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 161.2
  • Total Fat: 5.9 g
  • Cholesterol: 17.7 mg
  • Sodium: 664.4 mg
  • Total Carbs: 13.4 g
  • Dietary Fiber: 3.7 g
  • Protein: 14.4 g

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Artichoke Breakfast Casserole (revised version of Paula Deen's Artichoke frittata)

Submitted by: JCWHITE

Introduction

I slightly altered a Paula Deen recipe to make this low cal breakfast treat. I slightly altered a Paula Deen recipe to make this low cal breakfast treat.
Number of Servings: 6

Ingredients

    13 oz can of artichoke hearts
    1/2 red onion, chopped
    1/2 cup of mushrooms
    1/2 cup sweet corn
    2 cloves garlic
    1 1/3 cup egg substitute
    1/4 cup bread crumbs
    1/4 tsp salt
    1/4 tsp pepper
    1/4 tsp oregano
    1/2 tsp tabasco
    1 1/3 cup 2% cheddar cheese

Directions

Preheat oven to 325 degrees. Drain artichoke marinade/juice into skillet. Chop drained artichokes and set aside. Heat marinade over medium heat. Add onion, garlic, corn, and mushrooms and saute for 5 minutes. Place egg substitute in bowl followed by the breadcrumbs, salt, pepper, oregano and hot sauce. Stir in cheese, chopped artichokes, and skillet mixture. Pour into a greased 7" x 11" casserole dish. Bake for 30 minutes or until set. Cut into squares to serve. Serves approximately six.

Number of Servings: 6

Recipe submitted by SparkPeople user JCWHITE.






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Member Ratings For This Recipe

  • JOOLIE3

    Very Good
    2 of 2 people found this review helpful
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    This turned out very well, and even my non-egg eating guests tried and liked it. I added a bit more on the veggie side for color and texture added fresh red and yellow bell pepper and scallions. I also added one regular egg with yolk for color. I was very happy with the dish. - 2/13/10

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  • MRSJOHAN

    Incredible!
    1 of 1 people found this review helpful
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    This was delicious. I made it for breakfast on Christmas morning and my entire extended family loved it. My 19 month old could not get enough. - 12/25/09

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  • BMELIAS

    Incredible!
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    Very tasty and easy to make. I did use a large white onion instead-about half the size of a red onion. I omitted mushrooms since I didn't have any. I would use a little less salt since I do not like saltier foods. I bet it would be good with cauliflower, too. - 12/11/11

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  • MAGILLAZ

    Incredible!
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    I made this today for our Valentine's day brunch. I used carrots and zucchini (didn't have mushrooms on hand). Very easy and my hubby loved it. Very easy to make! - 2/14/10

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  • PRAIRELAKELADY

    Incredible!
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    We made this for brunch this morning. I added some cooked turkey breakfast sausage crumbled up in it and it was wonderful.! Have enough for 3 more breakfasts! - 12/24/09

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  • MS5835

    Incredible!
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    This was delicious! Easy to make. Will definitely make again. - 6/13/09

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  • 4LOSING20

    Incredible!
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    Absolutely wonderful. My husband doesn't care for mushrooms, so I sauted them separately so guests could choose. Will definitely make these again! - 5/10/09

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  • JMOSEV

    Incredible!
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    So easy and so tasty! I used reduced mozarella instead of chedder because that's what I had on hand. Still great! - 11/16/08

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  • KCCFAN

    Incredible!
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    Fabulous, liked by everyone! - 10/20/08

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  • TEXASGALHOPING

    Incredible!
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    This was easy to make and incredibly tasty! I had people over for brunch and they loved it too. Thanks for posting! - 7/14/08

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  • NUMENOW

    Incredible!
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    Wonderful! Served it for supper with a crisp green salad. This recipe is a "keeper"! - 6/11/08

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  • SUNNYBR


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    This was delicious. My entire family loved it and I will definitely make it again. Yummy Easter breakfast that you can make the day before and just pop it in the oven. - 3/24/08

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  • PATTONA

    Incredible!
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    wonderful!! - 2/24/08

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  • ECOCHIK

    Incredible!
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    Didn't actually make it myself, but tasted the chef shared with me. Its absolutely fabulous! - 2/20/08

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