Pumpkin + Goat Cheese Breakfast Casserole
Preheat oven 400°
Grease a small casserole dish.
1/2 pound potatoes, peeled and scalloped
4 tablespoons sweet onion, finely diced
24 heaping teaspoons pumpkin puree
1 1/2 cups crumbled goat cheese
2 tablespoons butter, cut into small pieces
To assemble, spread 1/2 of the potatoes evenly on the bottom of the casserole dish. Sprinkle with 2 tablespoons onion. Plop 12 heaping teaspoons of pumpkin sporadically on top of the onion. Sprinkle with 3/4 cup of goat cheese. Dot with half the butter. Repeat to make a second identical layer.
In a large cup, combine:
1/2 cup whole milk
1/4 cup heavy cream
1 1/2-2 teaspoons rubbed sage
1 1/2 teaspoons coarsely ground black pepper
1 teaspoon salt
Pour over layered potatoes.
Bake for ~45 minutes or until golden brown on top.
Serve with breakfast meat and fruit.