Weekend Brunch Eggbake
Spray inside bottom and sides of an 11×7 glass baking dish with cooking oil spray.
Put in 1 and 1/2 cups salad croutons or toasted breadcubes.
Add 1 can of cut asparagus spears, drained.
Add 1 and 1/2 cups shredded monterey jack or colby-jack cheese.
In a medium size bowl, beat 6 eggs.
Add 1 and 1/2 cups milk to the beaten eggs.
Whisk together eggs and milk.
Pour egg mixture over the croutons, asparagus and cheese.
Slice 3-4 roma tomatoes and arrange slices in a layer on top of egg mixture.
Bake at 375 degrees for 35 minutes, or until eggbake is puffed up and golden brown on top.
Serves 6 fairly hungry people.
Serves 4 fairly hungry people if 2 of them are teenaged boys.
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on Oct 15th, 2007 at 1:53 pm
Sounds delicious. Except my dear spousal unit would dump half a jar of picante sauce on it and proclaim it “perfect.”
on Oct 15th, 2007 at 9:18 pm
“Serves 4 fairly hungry people if 2 of them are teenaged boys.”
My God, the nightmare years.
on Oct 16th, 2007 at 4:47 pm
Yes… the bottomless pit that is the teenage appetite. The horror, the horror.
When do they revert back into human form?
on Dec 28th, 2007 at 9:02 am
This sounds really good. I want to try it with some sliced up Brussels Sprouts as well. What a nice treat this will be.
I have a recipe site that I would like to re-publish this in. Can I have your permission to do so? … please?
on Dec 28th, 2007 at 12:16 pm
Sure; you are welcome to use it.
This is the kind of thing I do on weekends when I know the family wants something like a quiche or a strata for late breakfast or brunch and I really don’t want to go to the store, so I end up making do with whatever happens to be in the house. Sometimes (like with this one) those impromptu creations turn out really well.
Mmm, brussels sprouts… that sounds good too!