Breakfast
Asparagus Mushroom Swiss Egg Bake
Perfect for breakfast, brunch or dinner! It can be prepared overnight and most of the cooking is done in the oven.
- Min 60
- Serves 8
Ingredients
| 2 Tbsp. | Unsalted butter |
| 2 Tbsp. | Minced shallots |
| 2 cups | Diced asparagus |
| 2 cups | Diced mushrooms |
| 2 cups | Shredded Swiss cheese |
| 8 | Grade A X Large Phil’s Fresh Eggs |
| ½ cup | Milk |
| 1 Tbsp. | Minced parsley |
| ½ tsp. | Kosher salt |
| ¼ tsp. | Ground black pepper |
Directions
- Preheat oven to 350°F. Grease a 2-quart casserole dish with butter or non-stick cooking spray.
- In a large skillet, melt the butter over medium heat. Add the shallots and sauté for 1 minute. Add the asparagus and mushrooms and sauté, stirring frequently, for 5 to 7 minutes until the asparagus is soft. Transfer to the prepared casserole dish. Sprinkle the Swiss cheese evenly on top of the vegetables.
- In a medium bowl, beat the eggs. Mix in the milk, parsley, salt and black pepper. Pour the egg mixture over the cheese.
- Bake in oven for 35 to 40 minutes, until a knife inserted in the center comes out clean. Let stand for 10 minutes prior to cutting.
