Thursday, April 25, 2013

Asparagus Ham and Swiss Egg Casserole

Baked eggs are a time saver as you're rushing around in the morning. You can add in your favorite veggies or meats to make them extra special. Throw these in the oven and get ready while they bake for about 30 minutes. These were another item I made for my Eggland's Best breakfast. I loved them so much, I made them again to have during the week for a quick breakfast, just warm in the microwave. They turn out fluffy and delicious.

Asparagus Ham and Swiss Egg Casserole
inspired from The Perfect Pantry and here
Serves 5-6

1 medium onion, diced
1/2 cup chopped asparagus
1/2 cup roughly chopped mushrooms
1/2 cup cooked chopped ham
8 large eggs
2 Tbsp nonfat milk
7 oz shredded swiss
1/4 tsp kosher salt
1/2 tsp fresh black pepper
Cooking spray

Preheat the oven to 375°F.

In a medium skillet, saute asparagus in a little oil, butter or spray (or steam in a little water) until just tender. Set aside. Add mushrooms and a little spray, oil or butter and saute mushrooms until tender and golden.

Spray a 2.5 qt. glass casserole dish with cooking spray. Spread the vegetables and ham in the dish, and allow them to cool slightly while you prepare the remaining ingredients.

In a large bowl, whisk the eggs until slightly frothy. Add the milk, and whisk to combine. With a rubber spatula, stir in the shredded cheese, salt and pepper.

Pour the egg mixture over the vegetables in the casserole dish. Draw the spatula through the mixture to bring some of the vegetables to the surface.

Bake, uncovered, for 35 minutes, until the eggs are puffy. Serve hot, warm or cold.

I ran out of non stick spray this time, parchment worked fine

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