Asparagus Mushroom Swiss Egg Bake
Tags: brunch, Easter, Spring, Easy,
Serving Size: Serves 8
2 tablespoons unsalted butter
2 tablespoons minced shallot
2 cups asparagus, diced
2 cups mushrooms, diced
2 cups Medium or Aged Swiss, shredded
1/2 cup milk, not skim
1 Tablespoon minced fresh parsley
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Adapted From:h oneyandbirch.com
This bake is perfect for brunch or breakfast! It can be prepared overnight and most of the cooking is done in the oven.
Pre-heat oven to 350 degrees 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 saute for 1 minute. Add the asparagus and mushrooms and saute, stirring frequently, for 5-7 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.
When done the bake will be a little fluffy and may even look like it expanded too much. Don't' worry. As it cools, it will deflate and be just the right size for serving.