Mushroom-Artichoke Brunch Bake Recipe
Recipe By Taste Of Home
While the potatoes are baking the rest of the prep can be done. . . there's not much slicing or measuring. While this makes a pretty vegetarian egg bake, you can also add a layer of little smoked sausages cut lengthwise in half over the artichokes if you want a more substantial meal. Suzanne Francis, Marysville, Washington.
3.7
22 Rating -
Rate
Non Vegdiet
10minstotal
30minsPrep
40minsCook
10m.total
30m.Prep
40m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Mushroom-Artichoke Brunch Bake Recipe
- 1/4 cup Frozen shredded hash brown potatoes, thawed
- 0.17 tablespoon Butter, melted, divided
- 1/25 teaspoon Salt
- 0.21 cup Sliced fresh mushrooms
- 0.08 can Water packed artichoke hearts, rinsed, drained and quartered
- 1/4 cup Shredded Cheddar Cheese
- 1 Large eggs
- 0.15 cup 2 milk
- 0.08 can Chopped green chilies, drained
Nutrition
value
value
312
calories per serving
15 g Fat25 g Protein19 g Carbs13 g FiberOther
Current Totals
- Fat15g
- Protein25g
- Carbs19g
- Fiber13g
MacroNutrients
- Carbs19g
- Protein25g
- Fiber13g
Fats
- Fat15g
Vitamins & Minerals
- Calcium414mg
- Iron4mg
- Vitamin A66mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B944mcg
- Vitamin B12< 1mcg
- Vitamin C11mg
- Vitamin E< 1mg
- Copper1mcg
- Magnesium75mg
- Manganese< 1mg
- Phosphorus578mg
- Selenium27mcg
- Zinc5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste Of Home