Serves: 6
Total Calories: 333
Spray 6 oz ramekins with butter flavored PAM. Spread 1 TBS salsa in the bottom of each dish. Distribute chopped artichokes evenly in each of 6 dishes. Sprinkle Monterey Jack & cheddar cheese over each. Place the eggs & sour cream in blender container and blend until smooth. Pour the egg mixture over the cheeses. Bake uncovered in a 350 oven for 30-40 minutes or until set. May be made ahead of time: leave overnight in the refrigerator or freeze uncooked. Remove from freezer the night before cooking to aid in thawing.
(Substitutions for Artichokes: sausage and cooked onions frozen spinach, thawed, and cooked crumbled bacon cubed ham and cooked chopped onions)
This Artichoke Souffle recipe is from the Quick & Easy Breakfast Recipes Cookbook. Download this Cookbook today.
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