This bright and creamy breakfast casserole is sure to satisfy. Farm fresh eggs, pickled beets, and fennel come together for the perfect blend of sweet and tang. Add in fresh baked rye bread and a bit of honey bee gouda and you're in for a decadent meal like no other. We have this for brunch, but it makes a great dinner too!
Beet and Bulb Breakfast Casserole
Ingredients
- 10 Pasture Raised Eggs
- ¼ Cup Unsweetened Almond Milk
- 4-5 Whole Pickled Beets, cubed
- 1 Large Piece Fennel, Bulb and Tops, chopped
- 2 Cloves Garlic, chopped
- 2-3 Radishes, sliced
- 1 Avocado, cubed
- ⅓ Cup Honey Bee Gouda (any aged gouda will work), grated
- 2 Large Slices Fresh Salted Rye Bread, cubed
- 1 tsp Paprika
- Pink Himalayan Salt, to taste
- Fresh Ground Pepper, to taste
- Grass Fed Butter
- Extra Virgin Olive Oil
Preparation
- Preheat oven to 375 degrees
- Butter the bottom and sides of a 9x13 glass pan
- Salt the bottom of the 9x13 pan
- Whisk eggs, paprika, and milk in a large bowl
- Set aside
- Sauté garlic and fennel bulb in olive oil
- Allow to cool
- Place garlic, fennel bulb, beets, fennel tops, avocado, and bread in buttered pan
- Pour egg mixture over the vegetables and bread
- Stir to incorporate
- Top with grated cheese and fresh ground pepper
- Place in oven and bake for 30 minutes or until firm and slightly golden
- Allow to cool slightly, cut into squares, and sprinkle with a few more fennel tops
- Serve with sliced radishes and toasted rye bread
Recipe Tags
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