We finally started a garden this year. It’s a P-Patch (plot at a local community garden). It’s 100 square feet and we have been on the waiting list since we moved to this neighborhood.
While I now dream of having an expansive home vegetable garden (and some chickens!), the home we currently live in isn’t really conducive to it. We’ve got the space out back but it’s all landscaped and has stones for grilling, sitting out, etc. Out front there is also some space but there is a pretty large tree that winds up shading that area for most of the day.
So, for now, a P-Patch it is. I’ve posted a ton of our garden progress pictures and now our harvest pictures on my Instagram so if you aren’t following there, make sure to add me.
About a week ago, we harvested our first batch of beautiful, red beets. The beet greens were in excellent condition and very large (especially for the size of the beets). I was committed to doing something different than just sautéing the beet greens and after some discussion, decided on an egg casserole.
You know I am all about making breakfast easy and brainless and am constantly making some form of egg casserole for us. Like anything else, I like to keep switching things up so we don’t get bored.
For this egg casserole, I paired the beet greens with a bit of yellow onion and fresh goat cheese and finished it with salt and a generous amount of black pepper.
The flavor profile really works – the beet greens are not too aggressive at all and mellowed out from the creamy, tangy goat cheese, balanced with a touch of sweetness from the onions and just the right bite from the black pepper.
For those of you that eat dairy and want to find a new way to cook beet greens – you are going to love this!
- Make sure to use a soft, creamy, fresh goat cheese to get the best flavor.
- I like to use a lasagna style casserole dish – a 3 Quart 9 x 13 Pyrex like this.
Did you make this recipe? Please give it a star rating below!
Egg Casserole with Beet Greens and Goat Cheese
- 2 tablespoons fat (oil, butter, lard, etc.), divided
- 1 large yellow onion halved and thinly sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 ounces beet greens leaves only, sliced into thin pieces
- 18 large eggs beaten
- 4 ounces soft goat cheese
- Preheat oven to 350F. Use 1 Tablespoon of the fat to generously grease baking dish. I like to use a 9 x 13 rectangular glass casserole dish like this. Set aside.
Peel onion, halve and thinly slice.
- Trim beat greens from woody stems, thinly slice and set aside.
Heat a large frying pan over medium high heat and add remaining Tablespoon of fat. Once melted, add onions along with salt and freshly ground black pepper. Sauté 8 to 10 minutes, stirring occasionally, until onions begin to brown.
Add sliced beet greens, sauté an additional 2 to 3 minutes, stirring constantly, until wilted.
- Transfer onion and greens mixture to greased baking dish and allow to cool for a few minutes.
- This is a perfect time to grab a large mixing bowl and crack he eggs into it. Whisk until well beaten.
Use your hands to gently tear off small pieces of goat cheese and place on greens mixture until evenly distributed.
Pour beaten eggs over greens and cheese.
Use a knife to gently swirl to bring some of the cheese and greens to the top of the eggs.
Bake on center rack for 50 to 55 minutes, until center is set.
- Remove from oven and allow to cool 10 to 15 minutes before slicing. The casserole will rise significantly as it cooks and fall a bit while cooling - this is to be expected. Slice and serve or allow to cool completely and then refrigerate or freeze. Enjoy!