Rich with veggies and melted cheese, this comforting and colorful egg bake has become a holiday brunch classic in our home. For a tasty variation, try substituting asparagus for the broccoli and Swiss for the cheddar cheese.
Ingreadient:
- 4 bacon strips, chopped
- 1/4 cup small fresh broccoli florets
- 1/4 cup chopped onion
- 1 garlic clove, minced
- 3 large eggs
- 1 tablespoon dried parsley flakes
- 1/8 teaspoon seasoned salt
- Dash pepper
- 1/4 cup shredded cheddar cheese
- 2 tablespoons chopped tomato
Direction:
- Preheat oven to 400°. In a skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove bacon with a slotted spoon; drain on paper towels. Pour off drippings, reserving 2 teaspoons in pan.
- Add broccoli and onion to drippings in pan; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer.
- In a small bowl, whisk eggs, parsley, seasoned salt and pepper until blended. Stir in cheese, tomato, bacon and the broccoli mixture.
- Divide mixture evenly between 2 greased 10-oz. ramekins or custard cups. Bake until a knife inserted in the center comes out clean, 22-25 minutes.
