Ingredients
Scale
- 2 sweet potatoes, peeled, cut into 1/2-inch cubes
- 1 small fennel bulb, sliced in 1/4-inch strips, fennel fronds reserved
- 1 tablespoon olive oil
- 1 ¾ cup California milk
- 6 eggs
- 1 ½ teaspoon Dijon mustard
- 1 tablespoon chopped fresh reserved fennel fronds
- Salt and pepper to taste
- 3 whole grain bagels sliced vertically into round ‘chips’, toasted
- 4 ounces California blue cheese, crumbled
Instructions
- Preheat oven to 400°. Spray 2 quart casserole dish with cooking spray and set aside.
- Spread sweet potatoes and fennel on large roasting tray; drizzle with olive oil and toss to coat. Roast about 25 minutes or until sweet potatoes are tender and fennel is tender crisp and golden. Cool slightly. Lower oven temperature to 375°.
- Meanwhile, in a large bowl, whisk together milk, eggs, mustard, fennel fronds, salt and pepper. Add bagel ‘chips’ and press with a spatula to submerge; set aside for at least 10 minutes for bagels to soak up egg mixture. Add slightly cooled roasted vegetables and toss.
- Pour mixture into casserole dish. Sprinkle blue cheese on top. Bake at 375° (uncovered) for about 40-45 minutes until center is set.