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Artichoke Feta Breakfast Casserole is Keto, Paleo/Primal and GAPS. It's rich and super satisfying. You'll love the quick prep and happy eaters! Make it for a crowd; it's a nice big recipe with leftovers. #keto #primal #gapsdiet #breakfast #casserole
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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.
Course Breakfast, Main Course, Side Dish
Cuisine American, French
Keyword artichoke, breakfast, casserole, feta, keto, paleo
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10 servings
Calories 199kcal
Author Megan
Cost $15

Equipment

  • large casserole dish
  • oven
  • blender

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
  • 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

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 1/4 cup coconut flour in place of the 1/2 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

Serving: 1serving | Calories: 199kcal | Carbohydrates: 1g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 237mg | Sodium: 332mg | Potassium: 81mg | Vitamin A: 745IU | Calcium: 40mg | Iron: 0.9mg