Apple, Bacon, Cheese and Egg Caserole

Looking for something different for breakfast? This dish is perfect for fall when apples are in season. Enjoy this savory sweet twist on the typical breakfast caserole. 

Ingredients

• 9 eggs
• 3 apples, diced
• 1 med sweet potato, peeled & shredded
• 1 cup milk
• 1 cup plain yogurt
• 1 cup shredded cheddar cheese, divided
• 9 bacon strips, cooked and crumbled
• 3 tsp chopped fresh herb blend such as thyme, rosemary, sage
• Dash salt and pepper

Directions

1. In a small bowl, beat the eggs. Stir in the apple, sweet potato, milk, yogurt, 1/2 cup cheese, bacon, herbs, salt and pepper.
2. Pour into a greased 9 x 13 caserole dish. Sprinkle with remaining cheese and bacon.
3. Bake, uncovered, at 350° for 45 minutes or until a knife inserted near the center comes out clean.

Other variations to consider:

• Mix 6-8 slices of cubed bread and replace the yogurt with milk for a total of 2 cups. 
• Use sauted onions in place of or in addition to the sweet potato
• Use cinnamon or apple pie spices instead of the herbs
• Use ham instead of bacon
• Mix in 4 oz goat cheese instead of the cheddar. You can still sprinkle shredded cheese on top. 

Swiss Chard and Butternut Squash Tart

This tart is as good as it looks and worth the effort. There is nothing like starting your day with this much wholesome veggie goodness.

Crust

• 1/3 cup corn flour (50 g)
• 1 cup plus 2 tablespoons all purpose gluten free flour (110 g). You can also use regular flour, wheat flour, einkorn flour or a combo. 
• 1/2 teaspoon sea salt
• 1 egg
• 1/3 cup extra-virgin olive oil or melted coconut oil
• 2 tablespoons ice water
• 2 teaspoons Grade B maple syrup

Filling

• 3 cups cubed butternut squash (frozen works well too)
• 1 bunch of swiss chard or kale, separate stems from leaves, chop stems and leaves separately (frozen works well too)
• 3 tablespoons extra-virgin olive oil or coconut oil or bacon fat
• sea salt to taste
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/4 teaspoon black pepper or white pepper
• 1/4 cup unsweetened dried cranberries (Eden Foods carries them)
• 1 teaspoon grated orange zest
• 1/8 teaspoon ground nutmeg
• 4 eggs, lightly beaten
• 1/4 cup crumbled goat's or sheep's milk cheese (feta works well)
• 1/4 cup coarsely chopped walnuts

Directions for the Crust

1. Preheat oven to 375 F.
2. Grease a deep dish pie plate with coconut oil.
3. Mix the egg yolk, oil, water, and maple syrup in a medium bowl.
4. Add both flours and salt and mix until well incorporated.
5. Using your hands knead until mixture can be shaped into a ball.
6. Press mixture into the prepared pie plate. Prick bottom with a fork.
7. Bake for 12-15 minutes or until the crust is light golden brown. Do not over bake.

Directions for Filling

1. In a large skillet, heat the oil over medium heat.
2. Saute onion, squash, swiss chard stems, red pepper flakes, and pinch of salt until onions and squash are soft, about 7-10 minutes. 
3. Add swiss chard leaves, 1/4 teaspoon salt and saute until tender.
4. Stir in thyme, sage, pepper, cranberries, orange zest, and nutmeg.
5. Remove from heat and let cool briefly.
6. In a large bowl, mix eggs and cheese.
7. Stir in vegetable mixture.
8. Pour into crust.
9. Sprinkle with chopped walnuts.
10. Bake for 20-30 minutes or until filling is firm and walnuts are lightly browned.