Topsy Turvy Egg Bake

By khojnicki

Ingredients

• 2 english muffins
• 1 bunch broccolini
• 1 large shallot
• 5 oz. swiss cheese
• 5 eggs
• 3/4 c half and half
• 3 tbsp unsalted butter, plus more for greasing
• Salt and pepper
• 2 tbsp finely grated parmesan cheese

Details

Servings 4

Preparation

Step 1

Tear up the english muffins into crumb size bits. Trim the broccolini and cut into 1/2" pieces; chop the shallot. Shred the swiss cheese. In a large liquid measure, beat together the eggs and half and half.

Preheat the oven to 325 degrees F. In a large skillet, melt 2 tbsp butter over medium heat. Add the english muffin crumbs and cook, stirring occasionally, until golden, about 5 mins. Transfer to a plate. Wipe out the skillet and reserve. Lightly butter a 8" square baking dish.

In the reserved skillet, melt the remaining 1 tbsp butter over medium heat. Add the shallot, 1/2 tsp salt and 1/4 tsp pepper. and cook, stirring often until softened, about 2 mins.

Add the broccolini and cook for 1 min. Add 1/2 c water, increase the heat to medium high and simmer, stirring occasionally until the water is evaporated and the broccolini is crisp tender 3-5 mins; transfer to the prepared baking dish. Sprinkle with 1 c swiss cheese. Pour the egg mixture on top of the broccolini mixture.

In a small bowl, toss together the toasted crumbs and remaining swiss cheese. Sprinkle onto the casserole, then top with the parmesan. Bake in the center of the oven until the eggs are set and the top is browned, about 30 mins.