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Beet and Bulb Breakfast Casserole

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This bright and creamy breakfast casserole is sure to satisfy. Farm fresh eggs, pickled beets, and fennel come together for the perfect blend of sweet and tang. Add in fresh baked rye bread and a bit of honey bee gouda and you're in for a decadent meal like no other. We have this for brunch, but it makes a great dinner too!

Beet and Bulb Breakfast Casserole


  • 10 Pasture Raised Eggs
  • ¼ Cup Unsweetened Almond Milk
  • 4-5 Whole Pickled Beets, cubed
  • 1 Large Piece Fennel, Bulb and Tops, chopped
  • 2 Cloves Garlic, chopped
  • 2-3 Radishes, sliced
  • 1 Avocado, cubed
  • ⅓ Cup Honey Bee Gouda (any aged gouda will work), grated
  • 2 Large Slices Fresh Salted Rye Bread, cubed
  • 1 tsp Paprika
  • Pink Himalayan Salt, to taste
  • Fresh Ground Pepper, to taste
  • Grass Fed Butter
  • Extra Virgin Olive Oil


  1. Preheat oven to 375 degrees
  2. Butter the bottom and sides of a 9x13 glass pan
  3. Salt the bottom of the 9x13 pan
  4. Whisk eggs, paprika, and milk in a large bowl
  5. Set aside
  6. Sauté garlic and fennel bulb in olive oil
  7. Allow to cool
  8. Place garlic, fennel bulb, beets, fennel tops, avocado, and bread in buttered pan
  9. Pour egg mixture over the vegetables and bread
  10. Stir to incorporate
  11. Top with grated cheese and fresh ground pepper
  12. Place in oven and bake for 30 minutes or until firm and slightly golden
  13. Allow to cool slightly, cut into squares, and sprinkle with a few more fennel tops
  14. Serve with sliced radishes and toasted rye bread

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