Karyn’s Holiday Breakfast Casserole with Artichokes, Goat Cheese, and Canadian Bacon (Video)
Karyn’s Holiday Breakfast Casserole with Artichokes, Goat Cheese, and Canadian Bacon would be great for a holiday brunch any time of year. And this tasty recipe is low-carb, Keto, low-glycemic, and gluten-free. Use the Diet-Type Index to find more recipes like this one.
Watch the video to see if you’d like to make Karyn’s Holiday Breakfast Casserole!
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 it became Karyn’s Holiday Breakfast Casserole with Artichokes, Goat Cheese, and Canadian Bacon. And it’s been hanging out in the archives for all these years with a photo that was not all that appetizing, so I am happy to update the recipe with better photos!
And even though it took me two tries to get photos I was happy with and I didn’t manage to get it done in time to include it with my 20 Favorite Low-Carb Breakfast Casseroles for Mother’s Day Brunch, I think this would be absolutely spectacular for brunch for Mother’s Day (or any holiday where you want a dish that’s a little bit fancy.) If you’re not a goat cheese fan, crumbled Feta will also be good.
This is a breakfast idea that’s fancier and higher in calories than my usual make-on-the-weekend-and-eat-all-week-breakfast-options, which is one reason I’m calling it a holiday breakfast casserole. I prefer dishes like this with less eggs and more other ingredients these days, but if you want a more eggy casserole, feel free to add a few more eggs. I hope you enjoy the recipe if you try it!
I prefer frozen artichoke hearts for this recipe. Quickly drain, cut in half, then put in the colander to drain them well. When they’re drained put the artichoke hearts in the bottom of casserole dish. Chop up the Bacon and layer it over the artichokes.
Put grated cheese over the Canadian bacon. Then cut the cold goat cheese into thin slices and arrange them over the top of the casserole. (Keep the goat cheese in the fridge until you’re ready to slice it!)
Beat the eggs until they’re all combined. Season the casserole as desired and sprinkled sliced green onions over the top. Pour eggs over all, then use a fork to stick down and gently “stir” to make sure all the ingredients get coated with egg. Bake at 375F/190C about 45 minutes, or until the eggs are completely set and the top is starting to slightly brown.
Serve Holiday Breakfast Casserole with Artichokes, Goat Cheese, and Canadian Bacon hot. Some of my recipe testers like this with hot sauce so if you’re a hot sauce fan you might like that too!
More Low-Carb Breakfasts for Holidays:
Sausage, Mushrooms, and Feta Baked with Eggs ~ Kalyn’s Kitchen
25 Low-Carb Mother’s Day Brunch Recipes ~ All Day I Dream About Food
Low-Carb Baked Eggs with Avocado and Feta ~ Kalyn’s Kitchen
60 Low-Carb Mother’s Day Brunch Recipes ~ Sugar Free Mom
Crustless Three-Cheese Tomato Basil Quiche ~ Kalyn’s Kitchen
Cauliflower Hash Brown Slow Cooker Breakfast Casserole ~ Cupcakes and Kale Chips
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Karyn’s Holiday Breakfast Casserole with Artichokes, Goat Cheese, and Canadian Bacon
This elegant breakfast casserole with artichokes, goat cheese, and Canadian bacon would be great for a holiday brunch any time of year.
- 12 – 14 eggs
- 1 pkg (12 oz) frozen artichoke hearts, thawed
- 8 – 12 oz. Canadian bacon, cut off rind and dice small
- 4 – 6 oz. crumbled goat cheese
- 8 oz. grated Mozzarella cheese
- 2 green onions, thinly sliced (plus a little more for garnish if desired)
- Vege-Sal (or salt) and fresh-ground pepper to season eggs
- 1 tsp. Spike Seasoning (optional)
- 1/2 tsp. dry oregano (optional)
- 1/2 tsp. hot pepper flakes (optional)
- Put the log of goat cheese into the freezer to chill a few minutes for better cutting.
- Thaw artichoke hearts in the fridge overnight and then put them in a colander placed in the sink to quickly drain while you preheat oven to 375F/190C and spray 9 X 13 inch glass casserole dish with nonstick spray.
- Then cut artichokes in half and let them drain again. Be sure they are well-drained; blot dry with paper towels if needed. Spread artichokes over bottom of casserole dish.
- Cut the rind from the Canadian bacon pieces if desired, then chop and layer that over the artichokes. Add the grated Mozzarella over the Canadian bacon.
- Remove goat cheese from the freezer and use a sharp knife to cut thin slices. (It’s easier to cut through the plastic and then peel it off each slice.)
- Layer the goat cheese slices over the other ingredients in the casserole dish, sprinkle with sliced green onion, and season with salt, fresh-ground black pepper, and Spike Seasoning, oregano and red pepper flakes if using.
- Put eggs in large bowl or 4-cup glass measuring cup and beat vigorously until completely combined.
- Pour egg mixture over other ingredients, then use a fork to poke down and gently stir so that the artichokes, meat, and cheese are all coated with eggs. (If you’re using the smaller amount of egg, it may not seem like it’s enough, but the casserole in the photos was made with 12 eggs.)
- Bake about 45 minutes or until eggs are well set and top of the casserole is slightly browned. Serve hot.
Recipe created by my step-sister Karyn.All images and text ©
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Holiday Breakfast Casserole with Artichokes, Goat Cheese, and Canadian Bacon is a good brunch dish for any low-carb diet plan, including Keto. It’s also good for low-glycemic diets, although if you’re strictly following the South Beach Diet you might want to cut down on the amount of cheese or use low-fat Mozzarella.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
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