Rating: 4 stars
12 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

An easy breakfast or brunch dish that the whole family will love.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.

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  • Heat butter in a skillet over medium heat; cook and stir leeks and potato in the melted butter until softened, 8 to 10 minutes. Spoon leek mixture into the prepared baking dish.

  • Beat eggs, mozzarella cheese, Parmesan-Reggiano cheese, salt, and pepper together in a bowl. Pour egg mixture over leek mixture.

  • Bake in the preheated oven until eggs are set, 20 to 25 minutes.

Cook's Note:

Clean leeks but placing sliced leeks in a bowl of cold water and swish around with hand. Empty and replace water a few times. This cleans all the sand and dirt from between ring layers. You can use pre package hash brown in place of potatoes.

Nutrition Facts

223 calories; protein 14.7g; carbohydrates 14.3g; fat 12.1g; cholesterol 265mg; sodium 276.2mg. Full Nutrition
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