Wednesday, October 17, 2012

Egg Bake

I am trying to get even better about our menu planning. I read on a post or something somewhere last week, that someone picks a chicken, a beef, a no-meat and fish recipe to make for the week, so we thought we would give that a try. I found this egg bake that I wanted to make, but I also wanted to use what I had, so I switched it up a bit. 

Prosciutto, Potato & Egg Breakfast Casserole
serves 8 as a main dish
1 cup diced prosciutto
1 large yellow onion, peeled and diced
1 red bell pepper, cleaned out and diced
4 cloves garlic, minced
1/3 cup fresh tomatoes, chopped
2 teaspoons salt, divided
8 large eggs
1 cup milk, fat content between 1% and 4% (whole)
1 teaspoon fresh-cracked black pepper
2 cups shredded cheddar cheese
3 cups shredded simply potatoes
Heat the oven to 350°F. Lightly grease a 13x9" baking dish with baking spray or olive oil.
Put the prosciutto in a large skillet and turn the heat on to medium. Cook the prosciutto, stirring occasionally, until it is crisp. Add the onion, red bell pepper, garlic, fresh tomatoes, and 1 teaspoon of salt, and cook over medium heat until all the vegetables are fragrant and soft — about 5 more minutes. Turn off the heat and let cool slightly.
In a separate bowl, beat the eggs thoroughly and whisk in the milk. Whisk in the remaining teaspoon of salt, and the black pepper. Stir in the cheese, frozen potatoes, and theprosciutto and vegetables from the skillet. Pour the whole mixture into the prepared baking dish. (At this point the casserole can be covered and refrigerated for up to 24 hours.)
When you are ready to bake the casserole, bake for 40 minutes, or until the eggs are firm and the top is slightly golden. A knife inserted in the center should come out clean.
Serve immediately with fruit and rolls or toast.
Dinner is always better with fresh flowers on the table!

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