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My review
Baked Eggs, Grandma-Style
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K Pine
"Fluffy baked eggs that are great for a family brunch. Original recipe was from Grandma, but Kathy made a few modifications."
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Ingredients
1 h servings 199Original recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Layer Cheddar-Monterey Jack cheese blend and mozzarella cheese in the prepared baking dish.
- Heat 2 tablespoons butter in a large skillet over medium-high heat; saute mushrooms and green onions until mushrooms are golden brown, 5 to 10 minutes. Add spinach and tomatoes; saute just until spinach wilts, 3 to 5 minutes. Spoon vegetable mixture over cheese mixture.
- Whisk eggs, half-and-half, mustard, marjoram, tarragon, and black pepper together in a bowl; pour over vegetable mixture. Dot remaining butter on the egg mixture.
- Bake in the preheated oven until a knife inserted near the center comes out clean, 35 to 45 minutes. Let stand 5 minutes before serving.
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Footnotes
- Cook's Notes:
- Can also add cooked meat (ham, sausage, or bacon) to sauteed vegetables if desired.
- Dijon mustard can be substituted for the yellow mustard, if desired.
- Use cream in place of half-and-half for fluffier eggs.