Sunday, March 1, 2009

Bavarian Breakfast

Bavarian Egg Dish

1/2 pound medium sliced ham, enough to cover bottom of dishes
1 can (4.5 ounces) sliced mushrooms (2 tablespoons for each dish)
1 package fresh or frozen broccoli or asparagus, cooked
6-16 eggs (or 2 eggs for each dish--egg beaters may be substituted)
1 1/2 - 2 cups baby Swiss cheese, grated (1/4 cup for each dish)
1 1/2 - 2 cups three-cheese combination, grated (1/4 cup for each dish)
6-8 tablespoons milk (1 tablespoon for each dish)
6-8 teaspoons parsley, shredded (1 teaspoon for each dish)
chopped onions, optional
6-8 individual 5-6 inch oval or round ovenware dishes

Spray bottoms and sides of ovenware dishes with nonstick cooking spray.
Layer bottoms of dishes with ham slices. Add sliced mushrooms. Thinly spread lightly pre-cooked broccoli or asparagus. Add onions, if desired. Add one or two eggs to each dish. Do not scramble the eggs. Cover with Baby Swiss cheese and three-cheese combination. Add milk and parsley.

Bake at 350 degrees F for 15-20 minutes until set. Serve in baking dishes. Serves 6-8

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