Scallion Asparagus Egg Bake Food

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SPICY STRATA



Spicy Strata image

Provided by Aida Mollenkamp

Categories     main-dish

Time 13h10m

Yield 4 to 6 servings

Number Of Ingredients 14

1 tablespoon unsalted butter
6 medium scallions, ends trimmed and thinly sliced (about 1 cup)
8 ounces asparagus, trimmed and cut into 1-inch pieces (about 2 cups)
6 large eggs
1 1/2 cups half-and-half
1 teaspoon kosher salt
1/2 teaspoon cumin
1/4 teaspoon ground black pepper
1/2 pound loaf ciabatta or French bread, sliced 3/4-inch thick
1 1/2 cups shredded Jack cheese (about 4 ounces)
1/2 cup pickled jalapenos, rinsed and coarsely chopped
1/2 cup chopped fresh cilantro leaves, plus more for garnish
Sour cream, for garnish
Avocado, for garnish

Steps:

  • Butter 8-by-8-inch baking dish and set aside. Heat butter over medium heat. When it foams, add scallions, and cook until just softened, about 1 minute. Add asparagus and cook until bright green and beginning to soften, about 2 minutes; remove from heat.
  • Whisk eggs, half-and-half, salt, cumin, and pepper in a large bowl until evenly combined. Arrange half of the bread in bottom of prepared dish. Sprinkle with 1/2 cup of the cheese and half each of jalapenos, cilantro, and asparagus mixture. Pour over half of egg mixture. Repeat layering with remaining bread, another 1/2 cup of the cheese, and remaining chilies, cilantro and asparagus mixture. Pour remaining egg mixture over top.
  • Sprinkle strata with another 1/4 cup of the cheese and push to ensure bread is submerged in egg custard. Cover with plastic wrap, put a plate and a 1-pound weight on top (a large can of tomatoes or rice in a re-sealable plastic bag works well), place in refrigerator for 1 to 12 hours.
  • When ready to bake, heat oven to 325 degrees F and arrange rack in the middle. Let strata sit at room temperature while oven heats, at least 20 minutes.
  • Sprinkle strata with remaining 1/4 cup of the cheese and bake until puffed and edges pull away slightly, about 40 to 45 minutes. Cool for at least 5 minutes before serving. Serve with some cilantro, sour cream, and avocado, as desired.

FRITTATA WITH ASPARAGUS, GOAT CHEESE, AND HERBS



Frittata with Asparagus, Goat Cheese, and Herbs image

Serve this vegetarian egg dish any time of day -- just add salad and crusty bread to complete the meal.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 7

1/2 bunch asparagus (8 oz), trimmed, spears cut into 2-inch pieces, remaining stalks cut into 1/2-inch pieces
Coarse salt and freshly ground black pepper
12 large eggs
4 scallions, thinly sliced
2 tablespoons minced chives
2 tablespoons extra-virgin olive oil
4 tablespoons (2 oz) goat cheese

Steps:

  • Bring a medium pot of well-salted water to a boil. Meanwhile, prepare an ice water bath. Blanch asparagus until just tender, about 1 minute. Drain and transfer to ice water bath to cool. Drain. Set spears aside.
  • Whisk eggs with 1 tsp each salt and pepper. Stir in scallions, chives, and asparagus stalks.
  • Preheat oven to 425 degrees. Heat oil in an ovenproof 10-inch skillet over medium heat. Pour egg mixture into skillet. Cook until edges begin to set; push cooked edges toward the center of the pan with a wooden spoon. Continue cooking until the center begins to set, about 2 minutes more. Dollop goat cheese over top and sprinkle with reserved asparagus spears.
  • Bake until eggs are completely set, 8 to 10 minutes. Let cool slightly before serving.

Nutrition Facts : Calories 216 g, Cholesterol 376 g, Fat 16 g, Fiber 1 g, Protein 15 g, Sodium 414 g

ASPARAGUS AND EGG CASSEROLE



Asparagus and Egg Casserole image

Make and share this Asparagus and Egg Casserole recipe from Food.com.

Provided by papergoddess

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

6 hard-boiled eggs, sliced
2 (10 1/2 ounce) cans asparagus, drained or 1 bunch fresh asparagus
6 tablespoons butter
1/4 cup flour
1 teaspoon dry mustard
3 cups milk
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon celery salt
1 -2 teaspoon curry powder (optional)
2 cups crumbled potato chips (or bread crumbs)

Steps:

  • Melt butter; blend in flour and mustard and wisk until smooth.
  • Add milk gradually, stirring constantly so it doesn't lump.
  • Cook, stirring, until thickened.
  • Season with salt, pepper, and celery salt.
  • Reserve 1/2 cup potato chips.
  • Arrange alternate layers of egg, potato chips, and asparagas in 2 qt.
  • casserole.
  • Pour sauce over all.
  • Top with remaining 1/2 cup potato chips.
  • Bake 20-30 minutes@ 350F or until bubbly.

SKILLET-BAKED EGGS AND ASPARAGUS



Skillet-Baked Eggs and Asparagus image

Asparagus and eggs have an affinity for each other. The voluptuous yolk softens and smoothes the grassy sharpness of the vegetable, while the asparagus brightens up the dull richness of the egg. The pair's most classic expression is asparagus hollandaise, but that is too fussy and time-consuming a preparation for a regular home-cooked breakfast. This dish combines the flavors in a time- and cook-friendly way.

Provided by Melissa Clark

Categories     dinner, easy, weekday, appetizer, main course, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons olive oil, more for drizzling
3/4 pounds asparagus, trimmed and cut into 1/2-inch pieces
2 scallions, white and light green parts, thinly sliced
8 large eggs
6 tablespoons roughly chopped soft herbs like basil, cilantro, chives or parsley use at least 2
1/3 cup heavy cream
2 tablespoons grated Parmesan
Salt
black pepper, to taste
Lemon wedges, for serving
Flaky sea salt for sprinkling

Steps:

  • Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
  • Whisk together the eggs, 4 tablespoons of the herbs, and cream. Whisk in Parmesan, salt and pepper. Pour the egg mixture over asparagus and place the skillet in the oven.
  • Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
  • Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 19 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 521 milligrams, Sugar 3 grams, TransFat 0 grams

AMISH BREAKFAST CASSEROLE



Amish Breakfast Casserole image

We've enjoyed a few hearty breakfast casseroles while visiting an Amish inn. When I asked for a recipe, one of the ladies told me the ingredients right off the top of her head. I modified it to create this quick and easy breakfast casserole my family loves. -Beth Notaro, Kokomo, Indiana

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 12 servings.

Number Of Ingredients 7

1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 large eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded cheddar cheese
1-1/2 cups 4% cottage cheese
1-1/4 cups shredded Swiss cheese

Steps:

  • Preheat oven to 350°. In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon mixture. Transfer to a greased 13x9-in. baking dish., Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 273 calories, Fat 18g fat (10g saturated fat), Cholesterol 153mg cholesterol, Sodium 477mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 18g protein.

ASPARAGUS TIMBALE



Asparagus Timbale image

This is another from an old cookbook. It is creamy and yummy, and the tarragon gives it an unusual flavor. You can substitute basil, rosemary or another herb if you like. I have also used a variety of different cheeses.

Provided by Patti599

Categories     Cheese

Time 40m

Yield 2 serving(s)

Number Of Ingredients 8

1 tablespoon butter
1 scallion, chopped
1 cup fresh asparagus
1 egg, beaten
2/3 cup swiss cheese, grated
1/2 cup milk
1/4 teaspoon tarragon
1/4 teaspoon salt

Steps:

  • Cut asparagus into 1 inch pieces. In a small frying pan, melt the butter and saute the scallion and asparagus for a few minutes until both are fairly soft. Place the mixture in the bottom of a well-oiled 1 quart casserole.
  • In a bowl, beat the cheese, milk, salt and tarragon into the egg. Pour this mixture over the asparagus mixture in the casserole.
  • Bake in a 350 degree oven for 30 to 40 minutes or until a knife inserted in the center comes out clean.
  • Let cool for 10 minutes, then serve.

Nutrition Facts : Calories 280, Fat 20.6, SaturatedFat 12.2, Cholesterol 162.7, Sodium 468.3, Carbohydrate 8.2, Fiber 1.6, Sugar 2.1, Protein 16.6

ASPARAGUS & CHEESE STRATA



Asparagus & Cheese Strata image

Make and share this Asparagus & Cheese Strata recipe from Food.com.

Provided by Dancer

Categories     Cheese

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

4 cups firm white bread, cubes
8 stalks asparagus, peeled and cut diagonally into 1-inch pieces
1 1/2 cups shredded jarlsberg cheese
1/4 cup chopped fresh cilantro or 1/4 cup parsley (optional)
6 large eggs
1 1/2 cups low-fat milk
1/4 teaspoon salt
1 (8 ounce) container sour cream

Steps:

  • Grease a 9-inch square baking dish.
  • In a large bowl, stir together bread cubes, asparagus, 1 cup shredded cheese and the cilantro or parsley, if using.
  • In a small bowl, beat together eggs, milk and salt.
  • Add to bread cube mixture and stir to combine.
  • Transfer to greased baking dish; top with remaining 1/2 cup cheese.
  • Wrap tightly and refrigerate until ready to bake--several hours or overnight.
  • Preheat oven to 350 degrees.
  • Uncover baking dish and place on rimmed baking sheet.
  • Bake until golden brown and a knife inserted into the center comes out clean, 50 to 60 minutes.
  • Cut strata into 6 rectangles and serve with sour cream.

Nutrition Facts : Calories 389.6, Fat 24, SaturatedFat 13.2, Cholesterol 262.4, Sodium 448.6, Carbohydrate 22, Fiber 2.2, Sugar 6.1, Protein 22.2

SCALLOPED ASPARAGUS CASSEROLE



Scalloped Asparagus Casserole image

This asparagus casserole is baked with white sauce, made with cheese and a topping of buttered bread crumbs. I found this recipe at southernfoods.com and was impressed that it was so easy to make as well as tasty.

Provided by Chippie1

Categories     Peppers

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs asparagus
6 tablespoons butter or 6 tablespoons margarine, divided
3/4 cup soft breadcrumbs
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper, to taste
2 cups milk
1/2 teaspoon Worcestershire sauce
3/4 cup shredded sharp cheddar cheese
1 whole roasted red pepper, drained and chopped to fill 1/4 cup

Steps:

  • Wash asparagus, remove woody part of stalks and cut into 2 1/2-inch pieces.
  • Cook asparagus in boiling salted water until just tender.
  • Drain and place in a shallow baking dish or casserole.
  • Melt 2 tablespoons butter in saucepan.
  • Mix 2 tablespoons of the butter with the soft bread crumbs; set aside for topping casserole later.
  • Blend flour, salt, and pepper into remaining butter in saucepan.
  • Continue cooking and stirring over low heat.
  • Gradually add milk, stirring until thickened.
  • Add Worcestershire sauce, red pepper, and cheese; stir until cheese is melted.
  • Pour sauce over asparagus in casserole; top with buttered crumbs.
  • Bake at 350° for 20 minutes or until bubbly.

HASH BROWNS EGG BAKE



Hash Browns Egg Bake image

My co-worker brought this in to work one morning! Yummy!! The onion-garlic croutons made for a terrific taste and the soup - made it taste like a country gravy. Great for holidays or overnight guest breakfasts! Prep time does not include the overnight time.

Provided by LiisaN

Categories     Breakfast

Time 1h50m

Yield 8-10 serving(s)

Number Of Ingredients 11

3 cups onion garlic-flavored croutons
2 lbs sausage, precooked and drained (or 2 c diced ham)
2 cups shredded cheddar cheese
2 1/4 cups milk
4 beaten eggs
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup milk
1 (32 ounce) package frozen hash browns, thawed
1/2 cup shredded cheddar cheese
3/4 teaspoon prepared mustard
1/2 teaspoon salt

Steps:

  • Grease a 9x13 pan.
  • Layer croutons, then sausage or ham, then eith the 2 cups cheese.
  • In a separate bowl, combine milk, eggs, prepared mustard and salt.
  • Pour this over the croutons, meat, cheese.
  • Cover and refrigerate overnight.
  • In the morning, mix together the soup and 1/2 cup milk- pour over everything.
  • Top with the thawed hash browns.
  • Sprinkle with remaining cheese.
  • Bake at 300 degrees for 1 1/2 hours.

Nutrition Facts : Calories 945.5, Fat 67.9, SaturatedFat 27.6, Cholesterol 221.4, Sodium 1949.2, Carbohydrate 51.3, Fiber 3, Sugar 3.4, Protein 34.1

SCALLION ASPARAGUS EGG BAKE



Scallion Asparagus Egg Bake image

This is a wonderful dish to be served at a brunch. The sour cream in the eggs adds a real rich flavor, and the scallions add the perfect hint of onion. Please feel free to use any cheese or combo of cheeses that you, or your family prefers. Pepper jack or Swiss might be nice alternatives to the ones I listed below. I served this for our Mother's Day brunch this year and it went over real well!

Provided by Kozmic Blues

Categories     Breakfast

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 7

1/2 lb asparagus, trimmed,cut into bite size pieces,and blanched
1 lb of your favorite cheese, coarsely grated (I like ¾ cheddar and ¼ parmesan)
3 scallions, thinly sliced
12 large eggs, lightly beaten
2 cups sour cream
kosher salt
fresh ground pepper, to taste

Steps:

  • Preheat oven to 350 degrees Butter a 13x9” baking dish.
  • Add asparagus and scallions along bottom of dish.
  • Sprinkle with salt and pepper to taste.
  • Top asparagus with cheese mixture of your choice Wisk the eggs with the sour cream until well blended.
  • Add salt and pepper to taste.
  • Pour beaten eggs over the cheese, and tap the baking dish gently, yet firmly on counter to get out any air bubbles.
  • Bake in the middle of the oven for about 45 minutes, or until eggs are set.

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