Artichoke Feta Breakfast Casserole

One of my all-time favorite breakfasts to make for friends and family! Rich and delicious, special ... yet simple to make.


  • 12 eggs pastured preferred
  • 1 14 ounce can artichoke hearts packed in water, tough leaves removed, chopped
  • 8 ounces cream cheese pastured preferred, room temperature (see GAPS Diet note below in Recipe Notes)
  • 8 ounces feta cheese pastured preferred, crumbled (use an aged cheese like gruyere, grated, for GAPS)
  • 8 ounces jack cheese pastured preferred, broken or cut into 1 inch cubes
  • 1/2 cup cassava flour for Paleo version (see source above or below); for KETO and GAPS versions: use 1/4 cup coconut flour
  • 1/2 cup butter , melted and cooled slightly, or preferred fat: tallow, ghee etc.
  • 1/2 cup heavy cream pastured and raw preferred (use coconut cream for GAPS)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon baking soda sifted
  • 1/4 teaspoon white pepper
Artichoke Feta Breakfast Casserole #Breakfastideas


  1. Preheat the oven to 350 degrees Fahrenheit. Grease a large casserole dish or huge cast iron skillet.
  2. In a small bowl, sift together cassava OR coconut flour and baking soda. Set aside.
  3. Place the following ingredients into blender: eggs, cream cheese, sea salt, onion and garlic powder, and white pepper. Blend until mostly smooth, 10-15 seconds.
  4. Add cheddar cheese cubes, flour mixture, melted fat and cream. (We have a Blendtec blender and this quantity fits perfectly in the jar, for blending. But it is fairly full.) Blend again, briefly, about 8 seconds, until all ingredients are fully incorporated and the cheese cubes have been reduced to bits, but are not fully pureed.
  5. Full instructions visit @eatbeautiful

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