Recipe courtesy of Kardea Brown
From:
Food Network Magazine
Cheesy Baked Eggs
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- Level: Easy
- Total: 1 hr 30 min
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 453
- Total Fat
- 32 g
- Saturated Fat
- 16 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 22 g
- Cholesterol
- 286 mg
- Sodium
- 572 mg
“This dish turns simple ingredients into a rich, cheesy, crowd-friendly brunch!”
- Level: Easy
- Total: 1 hr 30 min
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 453
- Total Fat
- 32 g
- Saturated Fat
- 16 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 22 g
- Cholesterol
- 286 mg
- Sodium
- 572 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Grease a 9-by- 13-inch baking dish with 1 tablespoon butter.
- Melt the remaining 3 tablespoons butter in a large skillet over medium heat. Add the mustard greens, garlic and a pinch each of salt and pepper and sauté until just wilted, 2 to 3 minutes. Remove from the heat and let cool slightly.
- Whisk together the eggs, milk, baking mix, 1/2 teaspoon salt and some pepper in a bowl until well incorporated. Stir in the mustard greens, cheeses and hash browns. Pour into the greased baking dish. Bake until puffed slightly, golden brown and soft-set in the middle, 40 to 50 minutes. Let cool slightly before slicing. Serve warm.
