Sunday, April 4, 2010

Veggie Brunch Baked Egg Dish

Main recipe from Mr. Collection - originally Ham & Mushroom Baked Eggs; This is easy to make and the best part is that it can be made a day ahead! Variation - add 1 cup of ham, another pound of mushrooms, and 3 more eggs.
Veggie Baked Eggs
3 T butter
3 T flour
2 cups milk
1/2 t salt
1/8 t pepper
12 Eggs
1 C cheddar cheese
1 sweet onion
2 bunches asparagus
1-lb mushrooms
2 bunches of Asparagus; chopped and par-boiled 1 sweet onion; chopped 1-lb mushrooms; sliced
To a hot non-stick skillet, add 1/8 C Olive oil and a sliver of butter and cook onions till the edges just begin to turn brown. Add the mushrooms and cook till they are brown before adding asparagus.
Add asparagus and another sliver of butter and cook till tender. Set aside.
Cheese Sauce: 1 C Shredded Cheddar Cheese (I used a Mexican blend of 3 cheeses), 3 T butter, 3 T flour. Melt butter in a saucepan, quickly stir in flour and stir till mixture is smooth. Then stir in milk, salt and pepper, stirring until smooth and thick, then add the cheese.
One dozen eggs - beaten. Scramble the eggs in a non-stick skillet with a sliver of butter, then add the veggies, and the cheese sauce. Pour into a 9x13 glass pan coated with non-stick cooking spray. Cover and refrigerate overnight.

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