Egg And Artichoke Squares Bake Recipe

A delightful brunch bake from the Chai Lights Cookbook! These savory Egg & Artichoke Squares are incredibly easy to make ahead, perfect for a stress-free weekend gathering or a make-ahead meal prep. Flaky eggs mingle with tender artichokes and aromatic herbs in a creamy, cheesy casserole, baked to golden perfection. Serve warm or cold – the perfect versatile dish for any occasion!

Prep Time 15 mins
Cook Time 50 mins
Calories 341.1 kcal
Protein 47g
Rating 5.0 (1 Reviews)
Egg And Artichoke Squares Bake 15

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Egg And Artichoke Squares Bake

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Egg And Artichoke Squares Bake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Egg And Artichoke Squares Bake

  1. Saute 1/4 cup chopped green onions and 2 cloves minced garlic in 2 tablespoons of the oil marinade from the artichoke jar until softened.
  2. In a large greased casserole dish, combine the sauteed green onions and garlic with 1 (14 ounce) can artichoke hearts (drained), 6 large eggs, 1/2 cup grated cheddar cheese, 1/4 cup milk or cream, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
  3. Bake at 350°F (175°C) for 40 minutes, or until the eggs are set and the top is lightly golden brown.
  4. Let cool slightly before cutting into squares.
  5. Serve warm or cold. Reheat leftovers for 15-20 minutes at 350°F (175°C) or until heated through.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

9g

Fat

58g

Carbs

4g