Friday, October 26, 2012

Pumpkin + Goat Cheese Breakfast Casserole

Pumpkin + Goat Cheese Breakfast Casserole
Kelley Gondring

Serves 4

Preheat oven 400°

Grease a small casserole dish.

You'll need:
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:
8 eggs
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.

Eat up!

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