Artichoke Feta Breakfast Casserole {Keto, Paleo/Primal, Gaps}

eatbeautiful.net

Sarah Vargas

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

Directions at eatbeautiful.net

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