Egg and Vegetable Brunch Dish

This is the dish I served for the Christmas Boot Camp and Brunch.  For the meat lovers in your family, you can always add chopped Italian sausage or pancetta.  I think it’s perfectly delicious without the meat though.

Recipe for 10-12 people.  For 20-25 people, double the ingredients.

12 organic eggs

1 cup of milk

2 cups of shredded low fat mozzarella cheese

1 tablespoon of olive oil

1 medium size yellow onion chopped fine

1 red bell pepper chopped fine

1 small carton of crimini mushrooms chopped

3-4 cloves of garlic chopped

1 package of frozen chopped spinach rinsed and squeezed out

1-2 tablespoons of diced green chiles

1/2 cup of mild or medium salsa

salt and pepper

 

In a heated skillet, add oil and saute onion and peppers for 6-8 minutes.  Add in mushrooms, garlic and chiles.  Cook until vegetables are soft.  

Note: If you are adding meat, this would be the stage to add in.  If sausages are raw, you can cook in a separate skillet, drain fat, allow to cool.  Then, chop and add to vegetable mixture.  

Remove skillet from heat and allow to cool.

In a large bowl, add eggs, milk, salsa, spinach and 1 cup of cheese.  If you like more heat, you can add hot sauce or spices like cumin and cayenne pepper.

Prepare a greased baking dish and preheat oven to 350.

Add cooled vegetable mixture to eggs and mix.  Pour into baking dish and top with the remaining cup of cheese.  Cook for about 40-45 minutes or until center is solid and top is lightly browned.

You can prepare this dish the night before.  In the morning, preheat oven to 350 and add 10-15 minutes of baking time.

Serve and enjoy!

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