Wednesday, December 18, 2013

Veggie Baked Eggs

This year, I made these veggie packed, baked eggs for breakfast on Thanksgiving morning.  I know, most of you think we are crazy to eat before eating some more.  However, it is proven that eating breakfast before indulging in a large meal will not only prep your stomach for the amount of food you will be eating, but also may keep you from piling up your plate with some unwanted (but oh-so-delicious) calories.  Also, it gave us cooks in the kitchen some energy to keep on cooking throughout the day.  

Veggie Baked Eggs

1 tablespoon butter
1 cup crimini mushrooms, chopped
1 teaspoon fresh thyme, chopped
1 tablespoon dry white wine
1/2 cup leeks, chopped (light green and white parts only)
1 cup curly red kale, chopped
5-6 large eggs
2-3 tablespoons milk
1/3 cup feta cheese
Salt and pepper to taste

Preheat oven to 350 degrees.

Grease a 1-1/2 quart baking dish with butter and set aside.

Crack the eggs into a small mixing bowl.  Add the milk and season with salt and pepper.  Whisk to combine.  Add the feta and stir to combine.  Set aside.

In a large pan melt the butter.  Add the mushrooms and cook for about 5 minutes until tender occasionally stirring.  Add the thyme and stir to combine and cook for another 1-2 minutes.  Add the wine and cook until all the liquid has been absorbed.  Add the leeks and cook for about 3 minutes, until tender.  Add the kale and cook stirring continuously for about 2-3 minutes until the kale has wilted a bit.  Season with salt and pepper.  

Pour the vegetable mixture into the prepared baking dish.  Pour the egg mixture on top and give it a good stir to combine all the ingredients.  Bake in the oven for 30-35 minutes.  Makes 4-6 servings.

Notes:  My favorite thing about this recipe is that it is so versatile and lots of substitutions can be made depending on your taste.  Here are some additions or substitutions you could use.

Red or green bell peppers
Cheddar cheese
Breakfast sausage