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Baked Eggs with Asparagus & Mushrooms
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Description
This recipe is a simple way to feed a crowd for a brunch, get-together or even a shower. Everything goes into one dish—the protein and vegetables—and then into the oven. It’s easy, fast, and the eggs come out fluffy and light. This is a vegetarian friendly dish, but you can easily add diced ham or chopped cooked bacon to the dish before baking to make it savory.
Ingredients
- 2 cups Crimini Mushrooms, Sliced
- 1 cup Asparagus, Sliced Into Think Rounds
- 10 whole Eggs
- 1 cup Non-fat Milk
- 1 teaspoon Sea Salt
- 1 teaspoon Fresh Ground Black Pepper
- 1 cup Low Fat Cottage Cheese
- 1 cup Shredded Cheese Of Your Choice (I Used Peppadew Harvati, But You Can Use Anything Such As Pepper Jack)
- 1 whole Tomato, Diced
- 1 Tablespoon Basil, Sliced Into Thin Ribbons (chiffonade)
Preparation
Preheat oven to 450º.
Coat pan with olive oil and saute mushrooms over medium high heat until tender and brown. Set aside.
Saute asparagus over medium high heat for about 2 minutes until slight tender and bright green; set aside. You don’t want to overcook this because it will finish cooking in the oven and give the bake a nice crunch.
Crack the eggs into a large mixing bowl; add milk, salt and pepper and whisk to combine. Then add the cottage cheese, shredded cheese and stir to combine. Add the tomatoes, basil, asparagus and mushrooms and stir. Spray a 9×13 baking dish with cooking spray then pour egg mixture into dish.
Bake until eggs are golden, set and puffy, about 20 minutes on the middle rack of the oven.
Cut into 8 large rectangles or 12 smaller-sized squares and serve.
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