When it comes to starting your day right, a delicious breakfast is essential. And what better way to kick - start your morning than with a scrumptious egg casserole? Our test kitchen has crafted a recipe that combines the best of both worlds: it's both tasty and hearty, yet surprisingly light.
Let's first talk about the ingredients. You'll need a variety of fresh and flavorful components to make this egg casserole truly shine. Eggs are, of course, the star of the show. They provide the base and the protein that will keep you energized throughout the morning. You can use anywhere from 6 - 8 eggs depending on how large you want your casserole to be.
Another key ingredient is fennel. Fennel has a unique, slightly sweet and licorice - like flavor that adds a wonderful depth to the dish. The bulb of the fennel is used in the casserole itself, while the fronds are saved for a photo - worthy garnish. The fronds not only look beautiful on top of the finished casserole but also add a fresh, herbal note.
To make the casserole, start by preheating your oven to 375°F (190°C). Grease a 9 - inch baking dish. Next, chop the fennel bulb into small, bite - sized pieces. You can also add some onions for extra flavor. Sauté the fennel and onions in a pan with a little bit of olive oil until they are soft and translucent. This usually takes about 5 - 7 minutes.
While the vegetables are cooking, beat the eggs in a large bowl. Add a pinch of salt, a dash of pepper, and a splash of milk or cream. The milk or cream will make the eggs extra creamy and rich. Once the vegetables are done, add them to the egg mixture and stir well to combine.
Pour the egg and vegetable mixture into the greased baking dish. Smooth the top with a spatula. You can also sprinkle some shredded cheese on top if you like. Cheese adds an extra layer of flavor and a lovely melted texture. Popular choices include cheddar, mozzarella, or feta.
Place the baking dish in the preheated oven and bake for about 25 - 30 minutes, or until the eggs are set in the middle. You can test this by inserting a toothpick into the center of the casserole. If it comes out clean, the casserole is ready.
Once the casserole is out of the oven, let it cool for a few minutes. This will make it easier to cut and serve. Now, it's time for the garnish. Take the saved fennel fronds and sprinkle them over the top of the casserole. The bright green fronds add a pop of color and a fresh aroma.
This egg casserole is not only delicious but also very versatile. You can serve it for breakfast with a side of fresh fruit or toast. It also makes a great brunch option when paired with mimosas or coffee. And if you have leftovers, it can be refrigerated and enjoyed the next day for a quick and easy meal.
So, the next time you're looking for a breakfast or brunch recipe that's both satisfying and light, give this egg casserole a try. With its combination of fresh ingredients and simple preparation, it's sure to become a favorite in your household.
Remember, cooking is all about having fun and experimenting. You can customize this recipe by adding your favorite vegetables, meats, or herbs. Maybe you want to add some spinach for an extra dose of nutrients, or some bacon for a savory twist. The possibilities are endless!
Whether you're cooking for yourself, your family, or a group of friends, this egg casserole is a great choice. It's easy to make, looks beautiful on the plate, and most importantly, tastes amazing. So, roll up your sleeves, gather your ingredients, and start cooking this wonderful breakfast casserole today!
