Artichoke Three Cheese Breakfast/Brunch Casserole

Heartstone Inn B&B & Cottages

35 Kings Highway , Eureka Springs, AR 72632 USA


  • 10 eggs
  • 1/2 cup flour
  • 1 teaspoon baking powder
  • 1 16 ounce carton cottage cheese
  • 2 cups shredded jack cheese
  • 2 cups shredded cheddar cheese
  • 1/2 stick butter
  • 1 teaspoon seasoned salt (I prefer Lawry's)
  • 1/4 teaspoon pepper
  • 1 teaspoon basil
  • 1/2 cup chopped onion
  • 1 can (13 oz) Artichoke hearts, drained and chopped
  • Paprika (optional)
  • tomato wedges (optional)
  • fresh parsley sprigs (optional)


  1. Preheat oven to 325 deg.
  2. Combine eggs, flour, baking powder, seasonings, and basil; blend well. Stir in cottage cheese, other cheeses. Set aside. Melt butter in skillet and lightly saute onions, then add artichokes and toss with onions and butter. Add artichoke mixture to egg mixture, stirring to blend well. Pour mixture into greased 9 x 13 inch baking dish. Sprinkle with paprika. Bake, uncovered, in 325 degree oven for about 1 hour until set and golden brown. Let stand a few minutes before cutting to serve.
About this recipe:

This started as a fairly simple, plain egg dish, but as usual, the idea of adding things that I particularly like, became too strong to resist. Sometimes, instead of the artichokes, I use chopped cactus (nopalitos), which you can buy in jars in the grocery store. I think I do that for effect. I just love it when people say, "what was in that?" and I tell them, "cactus". You can tell they will remember it! (This is a dish that can be prepared the night before).