Breakfast

Artichoke, Corn, and Carrot Casserole is for Breakfast.

Artichoke, Corn, and Carrot Casserole takes 10 minutes to prepare.

Artichoke, Corn, and Carrot Casserole takes 35 minutes to cook.

Artichoke, Corn, and Carrot Casserole makes 6 servings.

The ingredients for Artichoke, Corn, and Carrot Casserole are:

5 large eggs + 1 egg white
10 crushed, seasoned croutons (about 1/4 cup)
1 1/3 cups shredded cheese
one 13.75 oz can artichoke hearts
1/2 red onion, chopped
1/2 cup sweet corn
1/2 cup frozen carrots
1/2 cups edamame (soy beans)
2 cloves garlic, chopped
1/4 tsp seasoning salt
1/4 tsp pepper
1/2 tsp Tobasco sauce

Here is how you make Artichoke, Corn, and Carrot Casserole:

Preheat oven to 325 degrees F. Drain marinade from can of artichokes into skillet over medium heat, set artichokes aside. Add chopped onion, garlic, corn, carrots, and soy beans to heated marinade. Allow to simmer.Chop reserved artichoke hearts. In a separate bowl, mix eggs, crushed croutons, salt, pepper, and Tobasco. Add chopped artichoke hearts and cheese and stir until mixed. Add mixture from skillet to egg mixture and stir until mixed. Add to greased 7 x 11 inch casserole dish. Heat at 325 degrees or until set.Makes six servings.Number of Servings: 6Recipe submitted by SparkPeople user LACEYISTAKEN.

The nutritional information for Artichoke, Corn, and Carrot Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 205.5

• Total Fat: 13.2 g
• Cholesterol: 205.3 mg
• Sodium: 356.7 mg
• Total Carbs: 9.5 g
• Dietary Fiber: 1.5 g
• Protein: 13.4 g

The dietary needs meet for Artichoke, Corn, and Carrot Casserole is Vegetarian