Baked eggs with Leeks & Sun-Dried Tomatoes

Baked Eggs with Leeks & Sun-Dried TomatoesNeed a slightly more sophisticated breakfast dish? This dish is sure to impress.

Photo by Gil T.
Adapted from landolakes.com

PREP TIME

40

minutes

TOTAL TIME

80

minutes

SERVINGS

--

servings

PREP TIME

40

minutes

TOTAL TIME

80

minutes

SERVINGS

--

servings

Adapted from landolakes.com

Ingredients

  • 4

    tablespoons Butter

  • 3

    medium (2 1/2 cups) leeks, chopped

  • 1

    (8-ounce) carton sliced fresh mushrooms

  • 1

    (3-ounce) package sun-dried tomatoes, chopped

  • 2

    cups Half & Half

  • 8

    ounces (2 cups) shredded Italian-blend cheese

  • 1/3

    cup chopped fresh basil leaves1

  • 2

    Land O Lakes® Eggs

  • 1

    teaspoon salt

  • 1/4

    teaspoon pepper

  • 2

    tablespoons chopped fresh parsleyDirections

Directions

Heat oven to 325°F. Spray bottom of 13x9-inch glass baking pan with no-stick cooking spray. Set aside. Melt 2 tablespoons butter in 12-inch skillet until sizzling. Add leeks; continue cooking over medium-high heat 4-5 minutes or until tender. Spoon leeks into prepared pan. Melt remaining butter in skillet until sizzling. Add mushrooms; cook 3-4 minutes or until softened. Spread mushrooms evenly over leeks. Place sun-dried tomatoes evenly over mushrooms. Combine half & half, 1 1/2 cups cheese, basil, eggs, salt and pepper in bowl. Pour over vegetables; stir to combine. Bake 33-38 minutes or until center is set and edges begin to brown. Sprinkle with remaining 1/2 cup cheese. Continue baking 2-3 minutes or until cheese is melted. Let stand 5 minutes. Garnish with chopped parsley. Cut into squares; serve immediately.

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