Artichoke Eggs Recipe

Name: Artichoke Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 teaspoons chicken bouillon granules; 10 12 ounces chicken mushroom soup; ½ cup vermouth; 1 tablespoon parsley; 1 teaspoon dill weed; ⅛ teaspoon pepper; ¼ cup chopped onion; 16 eggs; 2 (6 ounce) jars artichoke hearts, not marinated, quartered; 1 ½ cups cheddar cheese; 1 ½ cups jack cheese; bread, crumbs; paprika

Servings: persons

2 teaspoons chicken bouillon granules
10 12 ounces chicken mushroom soup
½ cup vermouth
1 tablespoon parsley
1 teaspoon dill weed
⅛ teaspoon pepper
¼ cup chopped onion
16 eggs
2 (6 ounce) jars artichoke hearts, not marinated, quartered
1 ½ cups cheddar cheese
1 ½ cups jack cheese
bread, crumbs
paprika

1
Combine bouillon, soup, vermouth, parsley, dill weed, pepper and onion.
2
Scramble eggs and set aside.
3
Coat a 11x7 inch baking pan with non-stick cooking spray.
4
Layer half eggs, half soup mixture, half artichokes and half cheeses.
5
Repeat with remaining ingredients.
6
Top with small amount of bread crumbs and paprika.
7
Bake at 350 degrees for 1 hour.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons chicken bouillon granules, 10 12 ounces chicken mushroom soup, ½ cup vermouth, 1 tablespoon parsley, and more.

Yes, Artichoke Eggs falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichoke Eggs

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