Rutabaga Dill Breakfast Casserole


Oh my gosh!  I made this casserole for breakfast this morning, and I am still thinking about it now because of how good it was!  I LOVE dill and I LOVE rutabaga, so putting those two things together in this casserole made for taste and nutrition royalty!



Ah!  I love knowing that I’m starting my day with something SUPER healthy!  So many nutrients from all the healthy ingredients, and a nice punch of protein from the eggs in there to get you through till lunchtime without feeling hungry.

Another thing that’s fun about this casserole is that I beat the egg whites to make them nice and fluffy and folded them in right before putting in the oven.  This makes for a light, fluffy, and delicious texture!  You’re gonna love this stuff!



  • 2.5-3lbs of rutabaga, peeled and chopped
  • 3 Tbsp. coconut oil
  • 1 Tbsp. fresh dill, finely chopped
  • 1/4 tsp. paprika
  • 4 eggs, separated
  • Sea salt, to taste


1.) Preheat the oven to 375 degrees and lightly spray a 1.5 qt. casserole dish with olive oil.  Place the rutabaga in a sauce pan, cover with water, and bring to a boil.  Cook for about 10 minutes, or until the rutabaga is fork tender.  Drain in a strainer.


2.) Place the rutabaga and coconut oil back in the pan, and use a masher to mash the rutabaga.


3.) Add the egg yolks, dill, and paprika.  Stir to combine.


4.) Beat the egg whites until they form stiff peaks.


5.) Fold the beaten egg whites into the rutabaga mixture.


6.) Lightly pile into the prepared 1.5 qt. casserole dish, and bake in the oven at 375 degrees for 30-35 minutes, until lightly browned.


Allow to cool in the dish for 5 minutes, then use a knife to cut into slices.  Season with sea salt and pepper and serve.


Perfectly Poached Eggs


I’ve finally nailed down a process for poaching eggs that results in perfectly poached eggs every single time! I am CRAZY about eggs! Scrambled, boiled, fried, poached…you name it, I LOVE it!  Which is a good thing, because eggs have TONS of great health benefits!


Of course, you can overdo a good thing, so it’s best to limit eggs to a 6 per week maximum for women and and 8 per week maximum for men.  But if you’re staying within these limits, then you are reaping some huge benefits from these tasty little guys!

Now, back to this poaching process.  It took me a while to figure it out, but what I’ve found is that if you oil the pan first, and then add a bit of apple cider vinegar and sea salt before sliding the eggs into the pan, it somehow makes those eggs come out perfect every. single. time!  So, let’s get to it!



  • 2 eggs
  • 1/2 Tbsp. apple cider vinegar
  • 1/4 – 1/2 tsp. sea salt
  • olive oil spray


1.) Spray a small sauce pan with olive oil spray, then fill 3/4 of the way full with water.  Place over medium/high heat, and bring to a boil.  Reduce the heat to low/medium, so the water is at a simmer, add the apple cider vinegar and sea salt, and then place a large spoon in the pan.


2.) Crack your eggs into a small bowl, then use the bowl to gently slide the eggs into the simmering pan over the spoon. Do NOT stir or mix or anything like that.


3.) Carefully remove the spoon, and place a cover on the pan.  Cook for 3 minutes.


4.) Use a slotted spoon to remove the eggs from the water.


5.) Transfer to a plate or on top of some veggies, and season as desired.



PERFECT!  Enjoy! 🙂