Tuesday, April 19, 2011

Karyn's Breakfast Casserole Recipe with Artichokes, Goat Cheese, and Canadian Bacon

This elegant breakfast casserole would be great for Easter Brunch.

(This revisited recipe was updated with photos and added to Easter Recipes April 2011.)   In 2005 when my blog was brand new I visited my step-sister Karyn in California and one morning for breakfast she made this elegant breakfast casserole with artichokes, goat cheese, and Canadian bacon.  I wrote down the recipe and posted it on my blog, where it's been for all these years without a photo.  Now that I'm trying to update all those old posts, it struck me that this would make a great recipe for Easter brunch, so I'm featuring it as  the first in a series of posts with some suggestion for your Easter menu.

(Before you make this you may want to read Basic Instructions for South Beach Diet Friendly Breakfast Casseroles which has instructions for different sizes of pan and ingredient options for this type of breakfast casserole.)

You can use canned artichoke hearts, but I greatly prefer frozen ones for this recipe.  Let them thaw overnight in the fridge and drain well, then cut in half lengthwise.

Spray a 10" x 14" casserole dish with non-stick spray, they layer the artichoke hearts in the bottom.

Put the Canadian Bacon, grated cheese, and goat cheese over the artichoke hearts.

Sprinkle the diced green onions and spices over the top.

Beat the eggs well with milk or half and half.

Pour eggs over the other ingredients.  (I like to take a fork and gently "stir" so the eggs are well-distributed in the other ingredients.)

Bake about 45-50 minutes, or until the eggs are well set and the top of the casserole is lightly browned.  (I got distracted and let mine get a tiny bit more brown than I wanted, but it still tasted great!)


Karyn's Breakfast Casserole with Artichokes, Canadian Bacon, and Goat Cheese
(Makes 8-10 servings, recipe created by my step-sister Karyn.)

18 eggs
1/4 cup cream, half and half or milk (use milk for South Beach Diet)
1 pkg (12 oz) frozen artichoke hearts, thawed
6-8 oz. Canadian bacon, cut off rind and dice small
4 oz. crumbled goat cheese
8 oz. grated Monterey Jack or mozzarella cheese (low-fat cheese would be best for South Beach)
2 green onions, thinly sliced, then chopped
Vege-Sal (or salt) and pepper to season eggs
1 tsp. Spike Seasoning (optional)
1/2 tsp. dry oregano (optional)
1/2 tsp. hot pepper flakes (optional)

Preheat oven to 375F/190C. Spray 10 X 14 glass casserole dish with nonstick spray.


Thaw artichoke hearts, then slice each in half lengthwise. Put in colander and gently squeeze in handfuls to remove as much water as you can. Spread artichokes over bottom of casserole dish.


Put grated cheese, goat cheese and diced Canadian bacon over artichokes, making sure each ingredient is evenly distributed. Sprinkle spices and diced green onions over artichoke-meat-cheese mixture.

Put eggs in large bowl and beat vigorously with the cream or milk until completely combined. Season eggs with salt and pepper to taste. Pour egg mixture over other ingredients, then use a fork to gently stir so that the artichokes, meat, and cheese are evenly distributed in eggs.

Bake about 45-50 minutes or until eggs are well set and top of the casserole is slightly browned. Serve hot.


South Beach Suggestions:
This low-glycemic recipe would be approved for any phase of the South Beach Diet, but it might be considered a "once-in-a-while treat due to the amount of cheese. Instead of Monterey Jack or Mozzarella I used "Pizza cheese" which is a blend of Mozzarella, Provoline, Romano, and Parmesan that has only 6 grams of fat per ounce. The goat cheese used in this recipe is the Chevre or Montrachet type that comes in a log, look for types that have 6 grams of fat per ounce for that too.

More Breakfast Ideas for Easter Brunch:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Breakfast Casserole with Spinach, Leeks, Cottage Cheese and Goat Cheese from Kalyn's Kitchen
Breakfast Casserole with Sweet Italian Sausage, Mushrooms, and Cheese from Kalyn's Kitchen
Sausage, Mushrooms, and Feta Baked with Eggs from Kalyn's Kitchen
Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese from Kalyn's Kitchen
Mexican-Style Breakfast, Brunch, and Dinner Eggs from Inn Cuisine
Scotch Eggs from Big Red Kitchen
Egg and Cheese Casserole with Leeks, Red Pepper, and Bacon from The Perfect Pantry
Eggs Florentine Casserole from The Pioneer Woman Cooks
Baked Egg Casserole from Macheesmo
Asparagus Tart from Culinary Types
Want even more recipes? I find these recipes from other blogs using Food Blog Search.counter customizable free hit

23 comments:

  1. You're so welcome. It's always great when I get a comment that makes me realize people are reading the blog. Comments = love to everyone who writes a blog.
    Kalyn

    ReplyDelete
  2. Here's some more love! I have lost 5 lbs (and hopefully counting!) to your delicious recipes. Thank you for all that you do :) Your blog is wonderful motivation for all of us out there!

    ReplyDelete
  3. Yaay for the five pounds! And I just bought some Canadian bacon so I can make this and take a photo!

    ReplyDelete
  4. This really sounds tasty Kayln! I just book marked this... I'm def making this for Mother's Day brunch.

    ReplyDelete
  5. The addition of bacon to anything just seems to make it better, bacon adds that finnishing touch.
    Great recipe

    ReplyDelete
  6. This looks and sounds outstanding - we really like breakfast casseroles

    ReplyDelete
  7. I absolutely adore breakfast casseroles and this one looks like a winner!

    ReplyDelete
  8. Yum! I love that this is a little different than most breakfast casseroles!

    ReplyDelete
  9. What a beautiful, yummy casserole Karyn!

    ReplyDelete
  10. So glad people are liking the sound of this. I will pass the good thoughts on to Karyn.

    ReplyDelete
  11. You are officially the queen of breakfast casseroles. This one sounds so good!

    ReplyDelete
  12. The combination of flavors sounds incredible, especially the addition of the goat cheese. That always gives things such a nice tang. It looks hearty and, yet, light. Looking forward to trying it!

    ReplyDelete
  13. Dara, I guess there are worse things to be queen of!

    FortyCloves, I just love goat cheese so anything that includes it is a hit with me.

    ReplyDelete
  14. It's been decided... I'm def making this for Mother's Day!! My Mom's fav veggie is artichokes and I know she'll love this. I'll report back ! :)

    ReplyDelete
  15. This breakfast casserole would certainly start the day off right!

    ReplyDelete
  16. This is great. I have been eating it every day since it was made!! Very appreciative of your website, pictures, and hints (like using frozen artichokes).

    ReplyDelete
  17. I'm about to make the Breakfast Casserole with artichokes and wondering if I can make it a day ahead without any loss of taste or appearance. My family is coming over for brunch tomorrow, and artichokes are the one vegetable everybody likes. I want to make it today but need to know if that's ok.

    ReplyDelete
  18. This type of breakfast casserole does reheat very well in the microwave for a minute or two. To reheat the whole casserole, I'd undercook it a little and then heat, covered with foil, in the oven.

    ReplyDelete
  19. Thank you for such a timely answer, Kayln! I'll head to the kitchen right now to get started!

    ReplyDelete

Thanks for joining the conversation! I love hearing from readers and even though I can't always reply to every comment, I will always answer specific questions on a recipe as soon as possible.

Comments don't appear on the blog until they're approved by me, so no need to try again if you don't see it! Feel free make your signature a link to your site if you're a blogger, but links posted within the body of the comment will never be published.

Blogging tips