Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers
 

Brunch Egg Dish
 
  The beauty of recipe is that you can assemble it the night before and bake it in the morning.  What an invitation as guests walk in the door – enticing aromas from the oven!  And talk about variations on a theme – they’re endless and I’ve given some of them below.

MASTER RECIPE
1 dozen eggs, 3 cups milk, 1 pound grated cheddar or favorite shredded cheese, Handful of fresh parsley and chives (opt), Sea salt and pepper to taste [Optional: any add-ins you like: a pound of sautéed sausage, bacon, mushrooms, shallots, asparagus, spinach, roasted red pepper, sautéed spinach, etc.]

Preheat oven to 350.
Whisk eggs by hand or use a mixer to blend well.  Add milk and blend. Add herbs and salt and pepper.   Pour into sprayed or greased 9x13 pan – depending upon the size of the eggs, you will have enough to fill another small casserole, about 1 quart or so.  This will take anywhere from about an hour or hour and a half to bake, depending upon what’s in it and if it was left overnight in the frig. You’ll know it is done when it’s all puffed and golden.  Note: you can use less cheese, or none at all, if you wish. 

More recipes, etc. on Rita's web site: www.abouteating.com

Copyright 2006  Rita Nader Heikenfeld

  
 

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