Food
Crab and Artichoke Eggs
By Yankee Magazine|Jan 16 2005|
From the Chef at World Wide Recipes.
Yield:
4 to 6 servings
Ingredients
5 eggs, beaten
2 cups shredded Jack, Cheddar, or Swiss cheese
8 ounces cottage cheese
8 ounces artichoke hearts, chopped
4 ounces crab meat
1/4 cup all purpose flour
1/2 teaspoon baking powder
Instructions
Combine all ingredients in a large mixing bowl. Lightly grease 4 to 6 oven proof bowls and divide the mixture between them. Bake in a preheated 350-degree oven until puffed and golden brown, 30 minutes or more.
This is a perfect brunch recipe, because it looks and tastes as if you spent a lot of time on it–but it assembles in minutes.