Artichoke Souffle

Artichoke Souffle

(6 servings)    Printable Version
  • 1/4 cup mild salsa (separated)
  • 1/4 cup grated Parmesan cheese
  • 1 cup shredded sharp cheddar
  • 1 cup shredded Monterey jack
  • 16 oz light sour cream
  • 1 10oz can artichokes hearts - chopped (do not use marinated)
  • 10 large eggs
  • butter flavored cooking spray
  • basil sprigs (optional)
Preheat oven to 350 degrees. Spray 6 oz ramekins with butter flavored cooking spray. Spread 1 Tablespoon salsa in the bottom of each dish. Distribute chopped artichokes evenly in each of 6 dishes. Sprinkle Parmesan, Monterey jack & cheddar cheese over each.

Place the eggs & sour cream in blender container and blend until smooth. Pour the egg mixture over the cheese in the ramekins. Bake uncovered in a 350 oven for 30-40 minutes or until set.

Serve with a sprig of basil.

May be made ahead of time before cooking - leave overnight in the refrigerator. Substitutions for Artichokes: sausage; sauteed onions; spinach; crumbled bacon.

Mr Breakfast would like to thank brekkiebaby for this recipe.

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