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Artichoke Egg Casserole

Servings: 4

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!