Make-Ahead Buckwheat Breakfast Bake

Ingredients

• 150 g roasted buckwheat
• 4 eggs
• 200 ml milk
• 1 small onion
• 1 carrot
• 1 tbsp dill
• 1/2 tsp black pepper
• 1/2 tsp salt
• 15 g butter(optional)
• 50 g cheese(optional)

Instructions

1. 1

   Rinse buckwheat and cook in salted water for 12 minutes until tender; drain.

2. 2

   Finely dice onion and grate the carrot; sauté in butter until soft.

3. 3

   Whisk eggs with milk, dill, black pepper, and salt.

4. 4

   Fold buckwheat and vegetables into the egg mixture.

5. 5

   Pour into a buttered small baking dish and top with grated cheese if using.

6. 6

   Cover and refrigerate overnight, or bake immediately at 180°C for 35–40 minutes until set and golden.

7. 7

   Rest 5 minutes, slice, and serve warm.