Adapted from Food Network. Originally meant to be with sweet sausage and not with veggies -- essentially re-written. Will try to decrease half-and-half and maybe substitute some milk.
Ingredients:
Butter, for baking dish
1/2 cup chopped shallots
2 garlic cloves, minced
2/3 cup chopped drained oil-packed sun-dried tomatoes
1 sweet red pepper, diced
4 tablespoons chopped fresh parsley leaves
8 large eggs
3/4 cup half-and-half
1 cup lite whipping cream
2 cups grated low-fat mozzarella cheese
1/2 teaspoon kosher salt
Tempeh as a substitute for sausage (optional)
Directions:
1) Preheat oven to 375 degrees F. Butter 13 by 9 by 2-inch glass baking dish.
2) Saute tempeh in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces. Add shallots and garlic and saute 3 minutes.
3) Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute.
4) Spread tempeh mixture into the prepared dish. (Can be made 1 day ahead, covered and refrigerated.)
5) Whisk eggs, half-and-half, whipping cream, 1 1/2 cups cheese, and salt in large bowl and blend well. Pour egg mixture over tempeh mixture in the baking dish. Sprinkle with remaining 1/2-cup cheese and 2 tablespoons parsley. Bake until top of the casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.
Read more at: http://www.foodnetwork.com/recipes/robert-irvine/egg-casserole-recipe.html?oc=linkback
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