Baked eggs with Leeks & Sun-Dried Tomatoes

By á-46071

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

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

Details

Preparation time 40mins
Cooking time 80mins
Adapted from landolakes.com

Preparation

Step 1

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.