Green Tomato Breakfast Casserole
Green Tomato Breakfast Casserole
The idea for this crave-worthy casserole came to us from a friend at the farmers' market. We scaled it down a bit and made some adaptations for our own spin. This nourishing breakfast is a fun way to use green tomatoes while they're in season. We've even been known to tuck some green tomatoes away into the freezer in the fall so that we can make this yummy breakfast year-round.
Are you looking for more green tomato recipes? Be sure to check out our popular Curried Green Tomato Soup too!
Yield: 4-6
Green Tomato Breakfast Casserole
Pair this savory breakfast casserole with a side of bacon or sausage and some seasonal fruit for a beautiful, nutrient dense and well balanced meal. Leftovers reheat exceptionally well!
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
Ingredients
- 6 tablespoons butter
- 1/4 cup (4 oz) cream cheese, softened
- 1-2 cloves garlic, minced
- 2 tablespoons onion, shallot or leek, finely chopped
- 1/2 cup green tomato, finely chopped
- 1 teaspoon Breakfast Blend
- 1/2 teaspoon sea salt, such as Roasted Garlic & Herb Salt or Caprese Garlic Salt
- freshly ground black pepper, to taste
- 6 eggs
- 1 cup freshly shredded cheddar cheese, divided
- Finely chopped fresh herbs, optional
Instructions
- Preheat oven to 325°F and grease an 8x8" baking pan with butter, lard or avocado oil.
- In a small saucepan, melt the butter and cream cheese over medium low heat. The cream cheese may not fully melt into the butter and that's okay — just stir until the butter is melted and the cream cheese is mostly incorporated. Remove from heat and set aside.
- Add the minced garlic, finely chopped onion (or shallot/leek), and finely chopped green tomatoes to a large mixing bowl. Add the seasonings.
- Crack eggs into the bowl and whisk the eggs into the vegetables. Pour in the butter and cream cheese mixture and whisk until fully incorporated.
- Sprinkle 3/4 cup of shredded cheese evenly over the bottom of the prepared baking pan. Pour the egg mixture on top of the cheese. Tip the pan slightly from side to side to evenly distribute the eggs. Top with remaining cheddar cheese.
- Bake for 35 to 40 minutes, until the edges of the casserole are slightly golden and the center is mostly set.
- Sprinkle finely chopped herbs over the top of the casserole if you have them. Let cool slightly before slicing.
Notes
- Fresh herbs that we enjoy for topping are lovage, parsley, sage, or chives.
- To feed a larger crowd or to meal prep, consider doubling the recipe and cooking in a 9x13" pan. Increase the cook time by 5-10 minutes.
- Leftovers are wonderful simply reheated or tucked into a breakfast sandwich.