Baked Easter Brunch Eggs

Baked Easter Brunch Eggs

8 slices of bacon, cut into 1 inch pieces
Extra virgin olive oil
4 hearty slices of french bread, buttered on one side
1 clove of garlic, minced
1/2 large yellow onion, chopped
1 medium size zucchini, coarsely grated
1/2 red bell pepper, diced into 1/2 inch pieces

1/2 pound mushrooms, sliced
1 small can (4 oz) of chopped mild green chilies
3 cups of shredded cheese, a combination of Jack and Cheddar are good, so is Gouda and provolone (be creative and combine your favorite cheeses)
6 eggs
2 cups of whole milk
1 teaspoon salt
1/2 teaspoon of pepper
1/2 teaspoon of paprika
1 teaspoon fresh oregano, chopped
1/4 teaspoon dry mustard

Preheat a saute pan on medium high heat.  When hot, add the bacon and cook until done.  Remove from pan and place them on a paper towel to drain the fat.  Add about 3 tablespoons of olive oil to the pan and add the onions and bell peppers.  Cook for about 8 minutes then add the garlic.  Cook onions,peppers, and garlic until the onions are light golden brown.  Remove from pan and place on a paper towel to drain.  Add a little more olive oil to the pan and saute the mushrooms for about 5 minutes.  Sprinkle with salt and pepper.  Remove from pan and set aside.  Butter the bread slices and place into a 7″ x 11″ (approx.) baking dish that has been either sprayed with cooking spray, oiled with a paper towel, or buttered.  Layer 1 cup of the shredded cheese mixture.  Layer 1/2 the bacon pieces.  Then layer 1/2 the onion/pepper mixture and mushrooms.  Then layer 1/2 the shredded raw zucchini.  Layer all three again in same order.  You will be left with one cup of cheese mixture.  This is for the top.  Beat the eggs, milk, and all other ingredients and pour over bread and vegtable layers.  Cover with plastic wrap and store in the refrigerator over night.  The next day, take egg casserole out of refrigerator and sprinkle the last cup of cheese on top.  Preheat the oven to 350 degrees and bake for 50 minutes.  Let stand for 10 minutes to set before serving.  Serves 8 – 10 people

 

 

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