Archive for January, 2008


For all those who personally know me and are wondering if I became a crazy football fan overnight don’t sweat – no I didn’t ! 🙂 Now that I have let cricket go a long time ago I need to find a following. So figured why not get on the train that my hubby is already on? And like the broadcaster who quoted Eli Manning– “if you are in it you might as well win it” (‘enjoy it’ suits my state).
And I wish they squash the undefeated patriots on February 3rd.

Having said that prayer, if you were wondering where I was for over a month? I was busy getting pampered by visiting family then pampering family that visited me and later just busy crunching year end numbers! I was talking with Shilpa and she gave me much needed nudge to get out of the daily grind and get back in touch with any creative side that I have…

While I am trying to do that this egg bake kept popping up many times – may be because I ate it few times in the busy time when I became a football follower 🙂
This is originally a Pillsbury recipe . My sister adopted that with changes she wanted. I make it the way she makes it. Why invent a wheel when you have one that runs just fine? This is a guaranteed crowd pleaser. I have made it several times for people who were just eggetarians to who were carnivores. It hasn’t failed me once. Also it is a good make ahead breakfast / brunch. So works very well with me when I stay up into the wee hours of the morning, talking with or getting drunk with family or friends. I personally love to eat and serve a hearty breakfast, but I will never sign up to cook individual omelets for a crowd.

You can make it with vegetables of your choice and add ham / bacon or shrimp if you want. Just make sure not to add watery vegetables like tomato etc which will just make a soggy bake.

Click here for Printer friendly recipe

What you need
14 oz. shredded Colby-Monterey Jack cheese blend (I use anything that I have on hand except mozzarella)
1.5 tablespoons olive oil
1/3 cup sliced green onions
1 medium red bell pepper, chopped
1 (8 oz) can Sliced Mushrooms, drained*
10 eggs
2 tablespoon whole wheat flour
1 3/4 cups milk

*you can substitute with fresh mushrooms, then you will need to saute mushrooms first till all moisture is gone.

How to make
In medium skillet, heat oil over medium heat. Add bell pepper and mushrooms.
Cook until onions bell peppers are tender and all moisture from mushrooms has evaporated.
Add onions and cool for another couple of minutes.
Spray 13×9-inch glass baking dish with nonstick cooking spray.
Sprinkle half of cheese evenly into sprayed baking dish.
Arrange cooled vegetables over cheese in baking dish.
(If you are using any ham / bacon or shrimp layer them on top of vegetables. Ensure that bacon and shrip are cooked and cooled)
Sprinkle remaining cheese over vegetables.
Beat eggs in large bowl.
Add flour, and milk to eggs; blend well.
Pour over mixture in baking dish.
(If you are making ahead then cover; refrigerate overnight.)
Heat oven to 350°F.
Uncover baking dish; bake at 350°F. for 55 to 65 minutes or until mixture is set and top is lightly browned.
Mixture is set when a tooth pick inserted in the center will come out clean and not wet.
Let stand 10 minutes before serving.
To serve, cut into squares. Optionally you can Garnish with parsely .


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