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Artichoke Egg Casserole 🌱
My NEW obsession is adding artichoke hearts to my morning eggs. I’ve been throwing them into egg scrambles, and omelets…so naturally this egg casserole was next on my list to try, and it’s by far my current FAVORITE!
I LOVE marinated artichoke hearts but most of the store-bought options are expensive and they are made with inflammatory oils and preservatives.
It’s REALLY SUPER EASY to make your own marinated artichokes at home, and they taste even better than the ones at the grocery store.
âž¡ï¸ How to make YOUR OWN Homemade Marinated Artichoke Hearts:
- 14 oz artichokes canned in water, or fresh artichoke hearts, steamed
- 2 cloves fresh garlic sliced thin
- 1 tsp oregano
- 1 tsp black peppercorns
- ½ tsp dried chili flakes
- ½ tsp sea salt
- ½ cup olive oil
- 1/3 cup fresh squeezed lemon juice
Place everything in a sealed container of some sort, stir. Allow them to sit overnight in the fridge for flavors to develop. Lasts up to 2 weeks, refrigerated.
This recipe is great because you can assemble it the night before, (refrigerate covered overnight) then in the morning set it on the counter while you preheat your oven. Simply pop it in your oven and let it bake while you shower or get ready for your day ahead! Breakfast is ready!
I’ll often add 4 whole eggs plus a bunch of egg whites (instead of 8 whole eggs) to boost the protein. Use this recipe as a base to support YOUR personal goals and nutritional needs. Make it your own!
If you have extra veggies sitting around you need to use, toss them into your saute pan too! Freshly snipped herbs would also be fabulous during the summer!
Quite often at our house, we’ll have “breakfast” for dinner because eggs are such an economical, and high-quality protein source.
While eggs have long been a favorite staple in many people’s diets, there has also been a lot of confusion about whether or not they are healthy due to their cholesterol content.
The science behind cholesterol can be confusing, so let’s explore more…Continue reading about the benefits of eggs here.
4 servings
Ingredients:
- 2 Tbsps avocado oil, olive oil, or ghee
- 1 onion, diced
- 2-3 garlic cloves, minced
- 6 oz button mushrooms, sliced
- 8 large eggs
- 1/2 tsp sea salt
- 1/2 tsp ground pepper
- 15-16 oz marinated artichoke hearts, drained and chopped
1/4 cup cheddar cheese, shredded
Instructions:
Preheat your oven to 350 degrees f.
Use 1 Tablespoon of your oil or ghee to grease a (6-8 cup capacity) baking dish of any shape.
Heat 1 Tablespoon of oil in a large skillet over medium heat. Add in your diced onion and sauté for 3 minutes. Stir in mushrooms, garlic and continue to cook until tender, about 5 minutes more.
Meanwhile, in a medium bowl beat the eggs together with sea salt and pepper.
Stir in the sauteed mushrooms, artichokes, and shredded cheddar.
Transfer the egg mixture to your prepared oven-proof dish (You can make this ahead, and store covered in the fridge for up to 24 hours).
Bake at 350 degrees f. for 25-30 minutes, or just until the center is set.
Slice and serve!
â¤Rachel
Ingredients
- 2 Tbsps avocado oil, olive oil, or ghee
- 1 onion, diced
- 2-3 garlic cloves, minced
- 6 oz button mushrooms, sliced
- 8 large eggs
- 1/2 tsp sea salt
- 1/2 tsp ground pepper
- 15-16 oz marinated artichoke hearts, drained and chopped
- 1/4 cup cheddar cheese, shredded
Instructions
- Preheat your oven to 350 degrees f.
- Use 1 Tablespoon of your oil or ghee to grease an (6-8 cup capacity) baking dish of any shape.
- Heat 1 Tablespoon of oil in a large skillet over medium heat. Add in your diced onion and sauté for 3 minutes. Stir in mushrooms, garlic and continue to cook until tender, about 5 minutes more.
- Meanwhile, in a medium bowl beat the eggs together with sea salt and pepper.
- Stir in the sauteed mushrooms, artichokes, and shredded cheddar. Transfer the egg mixture to your prepared oven-proof dish (You can make this ahead, and store covered in the fridge for up to 24 hours).
- Bake at 350 degrees f. for 25-30 minutes, or just until the center is set.
- Slice and serve!
- Enjoy!
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