This is partially based on a recipe that I can’t get to show up because the site is currently not functioning but which Pinterest and AI gave me a few of the ingredients. I mainly guessed. I also didn’t take a picture until after my partner had enjoyed breakfast!

1 cup diced stale bread (use gluten free bread to make the recipe gluten free)
1/2 cup organic fennel, diced (the bulb, not the fronds)
1/4 cup organic red onion, diced
1/2 cup organic red potatoes, diced into small pieces about 1 centimeter
1/2 pound organic Wegman’s mild sausage, cooked (use whatever you want; this was at my store) (omit to make the recipe vegetarian or use a sausage substitute)
1.5 tablespoons fresh organic sage, minced
1 large handful of organic baby arugula
3/4 cups fresh organic pear, diced
1/2 tsp salt
4 ounces taleggio, sliced (substitute another soft cheese if you can’t find taleggio)
4 organic eggs
1 cup organic milk product (I used half-and-half, but milk or cream or non-dairy would work just as well)

Layer all of the ingredients in the order listed in an oiled 8×8 pan. Whisk the eggs and milk product in a small bowl and pour over the top. Refrigerate overnight. Preheat the oven to 350F, and when ready, bake the casserole for about 50 minutes. Serve warm.

The recipe can be doubled and put in a 9×13 pan.

Copyright 2025 NaturallyElizabeth.com