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Artichoke Feta Breakfast Casserole is the perfect main dish for breakfast, brunch (or even dinner)! It’s rich and super satisfying. It’s special, and it’s beautiful. And the prep time is only 20 minutes! It’s easy and no stress, with a short 40 minute bake time. Serve with sausages or bacon, a Paleo/Keto baked good, fresh fruit or sautéed spinach and you have a lovely feast with little effort. Or serve with just one side dish. This casserole is good, and it will deliver satisfaction.
Want to relax the morning you’re serving this dish? You can actually make and bake this breakfast casserole the day before! (See the Recipe Notes below the recipe for Make Ahead Directions.) 🙂
Artichoke Feta Breakfast Casserole
Imagine: the very thick and creamy custard gets poured into a greased casserole dish and topped with artichoke hearts and feta, crumbled. The custard puffs up, turns golden; and the crusty top gives way to the creamiest, most delicious center.
It’s Paleo/Primal & Keto, made without grains. But there are two flour options: cassava flour for Primal or, for Keto and GAPS, coconut flour.
Paleo folks, if you haven’t worked with cassava flour yet, it’s a revelation. It contains prebiotics; so it’s great for colon health, feeding the good flora in your gut. I actually feel better the days I eat it. While still on the GAPS diet, but now phasing off, this is my favorite food that we’ve been able to add into our diet, a truly healthy complex carbohydrate. (Here’s where to get it.)
For GAPS and Keto folks, I continue to be SO so glad for coconut flour. It’s a no-fuss ingredient that always delivers!
Regarding the GAPS Diet version, this casserole is super rich (in a good way) and not super GAPS. But it can be made GAPS by following the specifications I list below! See the Recipe Notes.
Here’s the main dish that will please your intimate family and any cozy guests.
Artichoke Feta Breakfast Casserole
Equipment
- large casserole dish
- oven
Ingredients
- 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
- ½ cup cassava flour for Paleo version (see source above or below); for KETO and GAPS versions: use ¼ cup coconut flour
- ½ cup butter , melted and cooled slightly, or preferred fat: tallow, ghee etc.
- ½ cup heavy cream pastured and raw preferred (use coconut cream for GAPS)
- ½ teaspoon sea salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon baking soda sifted
- ¼ teaspoon white pepper
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a large casserole dish or huge cast iron skillet.
- In a small bowl, sift together cassava OR coconut flour and baking soda. Set aside.
- 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.
- 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.
- Pour creamy custard into greased casserole dish. Evenly distribute chopped artichoke hearts over its surface. Do the same with feta crumbles.
- Bake until edges are golden brown and center is just set but still moist, 40 minutes. Allow to rest 10 minutes before serving.
Notes
GAPS Diet Variation
- Cream cheese is not a GAPS Diet food. Substitute in 4 oz. jack cheese + 4 oz. coconut cream, in its place; or use probiotic cream cheese, like Nancy's brand.
- Cassava flour is not a GAPS Diet food, because it's starchy. Our family is now phasing off of GAPS and it does really well in our bodies at this stage. To make this recipe GAPS Diet friendly, sub in ¼ cup coconut flour in place of the ½ cup cassava flour.
Find Otto's Cassava Flour HERE, (with free shipping).
Make Ahead Directions
To make this dish ahead of time, simple bake the day before; then let the casserole cool completely. Cover with the surface of the casserole with parchment paper pressed onto its surface, and refrigerate. The next morning, preheat the oven to 325 degrees Fahrenheit. Keep the casserole covered. Then reheat casserole in hot oven for 30 minutes. Serve sprinkled with freshly minced parsley, or a chiffonade of fresh basil or fresh mint.Nutrition
Do you have a breakfast or brunch gathering coming up? This dish is the perfect one to serve!
Learn more about the origins of brunch here! It’s my favorite meal of the day!
Want great brunch side dish recipes? Try these:
- Keto Creamed Spinach
- Lemon Roasted Green Beans (Paleo, Keto, GAPS)
- Keto Fruit Salad
- Strawberry Spinach Salad (Paleo, Keto)
Renee Kohley says
This looks and sounds SO good! Thank you for sharing!
Megan Stevens says
Thanks, Renee!
Emily @ Recipes to Nourish says
This looks amazing! Such a fun breakfast! Perfect savory breakfast for Christmas morning.
Megan Stevens says
Thanks, Emily!
Andrea Kessel Fabry says
I have yet to try cassava flour. I think we’ll do fine with it too. My family would love all these cheeses added in!
Megan Stevens says
I know, the cheeses! Yes, hope cassava is a good fit for your family, too, Andrea!
Tash says
Yum! What a great breakfast idea for Christmas morning! I love the addition of artichokes 😀
Megan Stevens says
Me too! Thanks, Tash.
linda spiker says
That looks amazingly soft and creamy! I have never tried cassava flour…it’s on my list!
Megan Stevens says
The center is rapturous, Linda! 🙂
Faith Wolfe says
I just made this with the coconut flour instead of cassava. It turned out delicious! one got cashews and sunflowers seeds soaking now. Attempting bread and cookies tomorrow. 🙂
Megan Stevens says
Yay! I’m so glad to hear that the substitution worked well. Thank you for sharing!!
theresa says
this sounds fabulous. I can’t wait to give it a go.
Megan says
Great, Theresa! Enjoy!!
Lindsey Dietz says
So. Much. Dairy! SWOON! I love all those melty cheeses, and yes, cassava flour is a revelation!
Megan says
Haha, yes, IKR?! The ingredient list… all good stuff! What liberation that dairy is health food (for most)! (YAY for A2 and grass-fed and aged!) And cassava! 🙂 🙂 (Where would I be without cassava flour??)
Shelby @Fitasamamabear says
This sounds decadent and so creamy! Yum!
Megan says
Thanks, Shelby! It really is! I love serving this recipe to a crowd, because I can count on it being yummy!
Susan says
You mention “cheddar cubes” — is raw jack cheese a kind of cheddar? And where do you get it? Can regular jack be substituted if raw isn’t available locally? This sounds so delicious, I want to get it right!
Megan says
Hi Susan, jack and cheddar are interchangeable in the recipe. What’s more important is the sourcing of the cheese: finding either Kerrygold brand or French cheeses is ideal. They don’t have to be raw. They can be aged, which allows the lactose (or milk sugar) to be consumed, thus making it easier on our digestion. Yes, any jack can be substituted if you can’t find the best option. 🙂 🙂 Thanks for your comment and questions. Enjoy!!
Rebecca Dean says
I’m having some trouble figuring out how this is a Paleo recipe, since it’s loaded with dairy. Please explain. Thanks.
Megan says
Hi Rebecca, thanks for your question. I designate recipes like this one “Paleo/Primal” to help readers understand the classification. As you may know Primal is a specific branch of Paleo. It’s Paleo including dairy. If you go to the most influential Paleo educators (like Chris Kresser), you see advocacy for raw, grass-fed, A2 dairy, for those whose bodies are blessed by it. That’s me. I only advocate for French dairy (because they have the best husbandry principles in the world) as well as raw, aged, grass-fed and A2. The spirit of Paleo is how did our ancestors survive off the land eating the most nutrient-dense and unprocessed foods? Those foods are our health foods, too. There are those with an intolerance to dairy (like my daughter), who are the exception, of course. In some of my Paleo/Primal posts I go into more length on this than in others. I hope that helps. Best wishes!
Courtney says
Hello, I have looked several times and do not see the nutrition facts listed. Can you please provide per serving? Thank you!
Megan says
Hi Courtney, yes! I’ll have them published in about 10 minutes for you. 😉 I am in the process of adding them one recipe at a time. Blessings!
Carrie says
Hi,
Is the serving size correct at 1 gram?
Megan says
Hi Carrie, the serving size is 1/10th of the overall casserole. (So not 1 gram.) Thanks for asking!
Kassia says
This looks incredible. I want to make this with green chilies or poblanos. ?
Also, I’m thinking of putting together a meal plan for myself of purely your recipes. They all sound too delicious.
Megan says
Aw, thank you, so kind. Love the idea of using poblanos in this!! 🙂 Yes to green chilies, too, so yummy!
Kimmie says
Would almond flour work?
Megan says
Hi Kimmie, I can’t say for sure because I haven’t tried it, but I think it would work. Please let us know if you try it. Thanks!
Lorraine says
Can a recipe get a Nobel prize? Thank you so much for such a wonderful dish. It halves easily, tastes luscious.
Megan says
Oh my goodness, Lorraine, so glad! I have always loved this recipe, and it’s lovely to hear the same from a reader. Thanks so much for taking the time to comment on and rate the recipe, and I’m so happy you love it! 🙂