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Asparagus Mushroom Swiss Egg Bake

Adapted By Brennan's 27 Sep 2018

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

10 Eggs

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

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.