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Spread salsa in a greased 9-inch deep dish. Top with the artichoke hearts.
Add cheeses.
In a bowl, whisk the eggs and sour cream.
Pour mixture over the cheeses.
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| I had to leave half veggie off for the veggie haters in the house. |
Bake, uncovered, at 350 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Garnish with tomatoes, onions, and chives if desired.
I think breakfast eggs are a lot like tacos, you can make them 100 different ways and they still taste the same. Omelets, scrambled, over easy - dosen't matter. However, I think that this recipe has potential. Maybe add a spice of some sort to add some more flavor.
I made this recipe the night before and threw it in the oven the next morning. It was nice to be able to prepare a meal before hand.
Rating: 7
Time: 50 minutes
Serves: 6-8
Ingredients:
3/4 cup salsa
1 can (14 ounces) water-packed artichoke hearts, rindes, drained and chopped
1 cup (4 ounces) shredded Monterey Jack cheese
1/4 cup grated Parmesan cheese
6 eggs, lightly beaten
1 cup (8 ounces) sour cream
Chopped fresh tomatoes, sliced ripe olives and minced chives, optional
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