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Breakfast Casserole
A good breakfast casserole is a staple in any kitchen. This recipe was born from a need to use up some leftover butternut squash and a bulb of fennel crying out for rescue in the bottom of the veggie crisper.
I’ll admit, I wasn’t too sure about these ingredients together until I gave the veggies a taste in the pan before adding them to the eggs. That’s when I knew this recipe was a winner. I recommend cooking the squash in advance so it is out of the way. I used part of the squash in my Stuffed Poblano Peppers and some of the rest here.
Ingredients
1 cup of diced and roasted butternut squash
1 medium onion, diced, about ½ to 1 cup
1 bulb of fennel, diced, save the fronds if attached to the fennel bulb for a garnish
12 eggs
2 teaspoons sausage seasoning mix
1 tablespoon coconut oil or butter, plus more to grease the baking dish
Salt and pepper
Directions
Preheat the oven to 375F.
Saute the onion and fennel in about a tablespoon of coconut oil on low heat with a pinch of salt and pepper until they begin to caramelize. Add the two teaspoons of seasoning mix and stir until the seasonings bloom and you can smell their goodness, just a minute or so.
Stir in the butternut squash and set aside to cool slightly.
Meanwhile, whisk 12 eggs together in a large bowl until well blended. Add the vegetables once cooled slightly and stir until well combined.
Grease a 9 x 13 baking dish. Add the egg mixture to the baking dish.
Optional: Pick apart some of the fennel fronds and gently place on top of the eggs to from a pretty design, such as a tree.
Cover the dish and bake for 20 minutes. Then uncover and bake for an additional 20 minutes until the eggs are set and begin to brown on top.
