Cheesy Artichoke & Broccoli Squares #breakfast

I have been getting my eggs from Rockin’ R Ranch in Kuna, about 18 miles from where I live in Boise. A friend has a system where a group of us order on Mondays and pick the eggs up on Wednesdays. Recently I bought 2 dozen, why I don’t know. The abundance of eggs inspired this recipe!

Ingredients

10 large eggs
1 cup half & half
2 cups broccoli flowerets
1 14oz can artichoke hearts, chopped
½ red bell pepper, diced
3 large green onions, sliced
1 tablespoon of your favorite Italian herb blend, I like Starlight Herb Co Zesty Italian
1 cup medium cheddar, grated
1 cup white cheddar, grated

Directions

Preheat oven to 350 degrees.

Spray or coat medium 3 quart baking dish with nonstick product you prefer. I assembled all the vegetables into the dish, starting with the broccoli, then artichokes, then red bell pepper and green onions last.

In large bowl, whisk the eggs and half & half, then add the herb seasoning andu whisk well. Next, combine the two cheeses. Pour egg mixture over the vegetables and spread the eggs to cover the vegetables.

Bake for 25-30 minutes or until set. I have a gas oven and it took 30 minutes.

Let it cool completely and cut to make 8 large squares. I store a few in a glass dish and wrap the rest to freeze and use later. I garnish mine with sour cream but anything you like works, too!

#makeahead #eggsquares #breakfast