This is a lovely meatless egg bake, but you can also add a layer of cooked and sliced smoked sausages or cooked and crumbled bacon over the layer of artichokes, just under the cheese.
—SUZANNE FRANCIS MARYSVILLE, WA
PREP: 30 MIN. • BAKE: 40 MIN. • MAKES: 12 SERVINGS
3 cups frozen shredded hash brown potatoes, thawed
2 tablespoons butter, melted, divided
1/2 teaspoon salt
2 1/2 cups sliced fresh mushrooms
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
3 cups (12 ounces) shredded cheddar cheese
12 eggs
1 3/4 cups 2% milk
1 can (4 ounces) chopped green chilies, drained
1. Preheat oven to 350°. Place potatoes in a greased 13x9-in. baking dish; drizzle with 1 tablespoon butter and sprinkle with salt. Bake 20-25 minutes or until lightly browned.
2. Meanwhile, in a small skillet, saute mushrooms in remaining butter until tender. Place artichokes on paper towels; pat dry. Sprinkle mushrooms, artichokes and cheese over the potatoes. In a large bowl, whisk the eggs, milk and green chilies; pour over cheese.
3. Bake, uncovered, 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.