Cabbage & Dill Breakfast Casserole
Easy Breakfast & Freeze’s Well
This delicious casserole uses the abundance of cabbage coming in with a flare with the dill! Plus it’s topped with cheese! It freezes really good as well. It’s one of my favorites, no one else in the family cares for it because of the Dill perhaps, so I’ll make one up and portion it up and freeze for later uses so I’ll have a tasty breakfast all to myself.
I don’t always get my dill to grow each year but I have learned when it does you can easily rinse, pat dry and place into containers in your freezer and it lasts for years. I use the flowery part before it goes to seed but you could use either and you’ll get the flavor of the dill. Don’t like dill? Skip it! Original recipe from Natasha’s Kitchen – Thank you for the delicious recipe!
Ingredients
4 Eggs
¼ Cup Sour Cream <–Make Your Own!
½ Cup Mayonnaise
½ Cup Flour <– You could use my Gluten Free Mix
½ Tsp Baking Powder
1 Lb cabbage finely chopped (about 6 cups)
½ Tsp Salt (I love using Redmond’s Real Salt)
2 Tbsp Dill fresh or frozen
2 Tbsp Onion
1 ½ Cups Shredded Cheese <–Make Your Own!
Directions:
1. Preheat oven to 375° Degrees F and place butter or Lard into a 9” round dish into the oven to slightly melt.
2. In a bowl mix together the eggs, sour cream and mayo and whisk.
3. In another bowl mix together the flour and baking powder. Mix into the egg mixture.
4. Place the finely chopped cabbage and salt into another bowl and scrunch to help soften the cabbage. Add in the dill & onion and scrunch again.
5. Spread the cabbage mixture evenly in your 9” round dish and pour the egg mixture evenly over the top. Sprinkle with the cheese and bake at 375° F for 35 minutes or top is golden brown.
Easily frozen for future use, simply cool off and place in freezer safe containers or bags. Remove frozen and bake until warmed up.
Other Wonderful Breakfast Recipes click HERE
Learn How to Make Cheese Here!
