Asparagus Mushroom Swiss Egg Bake

• Vegetarian
• Gluten free

• Produce

  • 2 cups Asparagus
  • 2 cups Mushrooms
  • 1 tbsp Parsley
  • 2 tbsp Shallot

• Refrigerated

  • 10 Phil's fresh eggs eggs, large

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/2 tsp Kosher salt

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/2 cup Milk
  • 2 cups Swiss cheese

Found on honeyandbirch.com

Description

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons minced shallot
• 2 cups diced asparagus
• 2 cups diced mushrooms
• 2 cups shredded swiss cheese
• 10 large Phils Fresh Eggs eggs
• 1/2 cup milk
• 1 tablespoon minced parsley
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons unsalted butter
• 2 tablespoons minced shallot
• 2 cups diced asparagus
• 2 cups diced mushrooms
• 2 cups shredded swiss cheese
• 10 large Phils Fresh Eggs eggs
• 1/2 cup milk
• 1 tablespoon minced parsley
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Directions

• Pre-heat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with butter or non-stick cooking spray.
• In a large skillet, melt the butter over medium heat. Add the shallots and sauté for 1 minute. Add the asparagus and mushrooms and sauté, stirring frequently, for 5-7 minutes until the asparagus is soft. Transfer to the prepared casserole dish. Sprinkle the swiss cheese evenly on top of the vegetables.
• In a medium bowl, beat the eggs. Mix in the milk, parsley, salt and black pepper. Pour the egg mixture over the cheese.
• Bake in oven for 35 to 40 minutes, until a knife inserted in the center comes out clean. Let stand for 10 minutes prior to cutting.
• Pre-heat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with butter or non-stick cooking spray. In a large skillet, melt the butter over medium heat. Add the shallots and sauté for 1 minute. Add the asparagus and mushrooms and sauté, stirring frequently, for 5-7 minutes until the asparagus is soft. Transfer to the prepared casserole dish. Sprinkle the swiss cheese evenly on top of the vegetables. In a medium bowl, beat the eggs. Mix in the milk, parsley, salt and black pepper. Pour the egg mixture over the cheese. Bake in oven for 35 to 40 minutes, until a knife inserted in the center comes out clean. Let stand for 10 minutes prior to cutting.
• Pre-heat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with butter or non-stick cooking spray.
• In a large skillet, melt the butter over medium heat. Add the shallots and sauté for 1 minute. Add the asparagus and mushrooms and sauté, stirring frequently, for 5-7 minutes until the asparagus is soft. Transfer to the prepared casserole dish. Sprinkle the swiss cheese evenly on top of the vegetables.
• In a medium bowl, beat the eggs. Mix in the milk, parsley, salt and black pepper. Pour the egg mixture over the cheese.
• Bake in oven for 35 to 40 minutes, until a knife inserted in the center comes out clean. Let stand for 10 minutes prior to cutting.

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