Recipe of the Month
Artichoke Three Cheese Breakfast/Brunch Casserole
Rick and Cheri Rojek,
The Heartstone Inn &
Cottages, Eureka Springs, AR
"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 just love it when people
ask, "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)."
1/2 cup flour
1 teaspoon baking powder
1 teaspoon seasoned salt (I prefer Lawry's)
1/4 teaspoon pepper
1 teaspoon basil
1 16-ounce carton cottage cheese
2 cups shredded jack cheese
2 cups shredded cheddar cheese
1/2 stick butter
1/2 cup chopped onion
1 can (13 oz) Artichoke hearts, drained and chopped
Tomato wedges (optional)
Fresh parsley sprigs (optional)
Preheat oven to 325 degrees. Combine eggs, flour, baking powder, seasonings,
and basil; blend well. Stir in cottage cheese, other cheeses. Set aside.
Melt butter in skillet and lightly sauté 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 for about one hour until set and golden brown.
Let stand a few minutes before cutting to serve.
Total preparation time: 30 minutes
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