Artichoke Egg Bake

 A friend passed this recipe along to me (I think it was originally a Taste of Home recipe) and I made it tonight for dinner. Oh, yum. I tweaked it just a tad to suit our tastes and we loved it.  I will most definitely make this again.

Artichoke Egg Bake

4 jars (6-1/2 ounces each) marinated artichoke hearts (I used 2 cans of artichoke hearts)
1/2 cup chopped green onions
1 tablespoon canola oil
2 to 3 garlic cloves, minced
8 eggs, lightly beaten (I used 4 eggs and 1 cup of egg beaters)1 jar (4-1/2 ounces) sliced mushrooms, drained (I omitted)

3 slices of cooked bacon, finely chopped (I added this)
3 cups (12 ounces) shredded sharp cheddar cheese (I used reduced fat)
1 cup butter-flavored cracker crumbs (about 25 crackers) (I used something less than a cup and used vegetable flavored Ritz because that's what I had on hand. I may omit these altogether next time)

Directions
Drain artichokes, reserving 1/2 cup marinade (I did not reserve or use any marinade or juices from the can). Set aside. Cut artichokes into slices; set aside. In a small skillet, saute green onions in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat.
In a large bowl, combine the eggs, artichokes, mushrooms if using, cheese, cracker crumbs, onion mixture, bacon and reserved marinade.
Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 9 servings.

You can also double this and still very easily fit it into a 9x13 pan.