Scald half-and-half. Add basil, oregano, and pepper. Stir in eggs; set aside.
Butter bottom of a 15 x 10-inch jelly-roll pan. Working quickly, line pan with sheets of phyllo dough, brushing each layer with some butter. Fold sides extending over pan back in toward pan, forming a neat rim. Scatter artichoke hearts, cooked bacon, Jack cheese, pimiento, and onion over dough. Pour in egg mixture.
Bake at 375 degrees for 30 minutes or until set in center. Cool. (YOU CAN REFRIGERATE AT THIS POINT). When at room temperature, cut into squares, about 2-inches across and serve.
Makes 35 to 40 appetizer squares
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (30g)|
|Recipe Makes: 40 Servings|
|Calories from Fat: 55 (80%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 26.8mg||8 %|
|Sodium 95.4mg||3 %|
|Potassium 66.3mg||2 %|
|Total Carbohydrate 1.4g||0 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 0.8g|
|Protein 2.3g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 69
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!