Sunday, January 6, 2013

Mediterranean Breakfast Bake

My husband whipped this up this morning. It was seriously so good that I had to get it up on the blog.

It is a baked egg and hasbrown casserole with mushrooms, onions, artichokes, black olives and 2 types of cheese.

The hash browns are the flat rectangle kind from Trader Joe's but you can probably get really creative, with your own home fry or potato...

Serves 4-6

6 Large Eggs
4 Hash Brown Patties (or sub some type of potato or tots)
1/2 cup chopped Crimini Mushrooms
1/2 cup chopped artichokes (canned or marinated)
1/4 cup chopped black olives
1/4 cup Feta cheese
1/2 cup shredded sharp chedder
1 clove garlic
1/4 cup chopped onion

Bake the hashbrowns in the oven at 400 for 20-25 minutes turning halfway through or brown them in a frying   pan to reach your desired level of crispiness.

Butter skillet and warm to medium. Saute onion and garlic for 2 minutes. Add mushrooms and cook for 3 minutes until they start to soften. Add artichoke and black olives and saute for 2 minutes. Remove from heat.

Add Feta to your sauteed mix and set aside.

In a large bowl, whisk 6 eggs. Add a pinch of salt and a dash of pepper. Add mushroom, vegetable, cheese mix and stir.

Line bottom of buttered 8x8 square casserole dish with 4 hashbrowns. Sprinkle shredded cheddar cheese over hashbrowns. 

Pour egg mix over hashbrown cheese mixture.

Place in oven at 350 for 25-30 minutes or until eggs are cooked through.

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