Garden Fresh Gremolata Brunch Casserole


Garden Fresh Gremolata Brunch Casserole
Serves: 1 casserole or 16 muffins
  • 2 Tablespoons F. Oliver’s Garden Fresh Gremolata EVOO, plus more for drizzling
  • 1 medium red onion, minced
  • 4 rounded cups cubed bread, loosely packed (use a combination of wheat, white, etc for variety)
  • 1 Tablespoon F. Oliver’s Seneca Seasoning
  • ½ cup crumbled feta cheese
  • 6 eggs, lightly beaten
  • 1 cup heavy cream
  • 1 cup 2% milk
  1. Preheat oven to 375 degrees and generously oil an 8 ½ x 11 casserole dish (use Garden Fresh Gremolata EVOO or spray). Heat Garden Fresh Gremolata EVOO in a medium-sized saute pan, and saute onion until soft. In a large bowl toss bread cubes with sautéed onion and Seneca Seasoning until well coated, and gently stir in ¾ of the feta cheese.
  2. Fill casserole dish with bread mixture. In a medium bowl beat together milk, cream, and eggs. Pour cream mixture over bread. (It’s okay if the bread sticks out of the custard on top- this will make the bread crispy!). Bake 40-55 minutes or until a knife inserted in the middle comes out clean.
  3. To serve drizzle with Garden Fresh Gremolata EVOO and sprinkle with remaining feta cheese.
For a more elegant brunch option, fill muffin tin ¾ full with bread mixture. Pour cream mixture over bread in tins. Bake at 375 degrees for 30-45 minutes or until a knife inserted in the middle comes out clean.

Optional: add browned ground turkey or breakfast sausage to bread mixture before adding to casserole.

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