Wednesday, February 6, 2013

Egg Bake with Tomato Olive Relish

"This is a perfect dish for breakfast, brunch or even dinner.  It's simple to make, but fancy enough to serve to guests!"

6-8 slices of bacon
1/4 of a bag of frozen Ore Ida Potatoes O'Brien
3 green onions, sliced
6 eggs
1/4 cup milk
Tomato Olive Relish (Recipe follows)
2 cups shredded cheddar cheese
1 cup shredded smoked Swiss cheese

Using kitchen shears or a sharp knife, cut bacon into about 1-inch pieces.  Cook bacon in a saute pan until crisp.  Remove bacon from pan and allow to drain on paper towels.  In same saute pan, cook Potatoes O'Brien with green onions until tender. (You can cook potatoes in bacon fat or use oil of your choice.)  In a large bowl, whisk together eggs and milk and set aside.  Prepare Tomato Olive Relish (Recipe follows).

Tomato Olive Relish:
1 Tablespoon fresh chives, minced
1 Tablespoon fresh parsley, minced
1/2 pint red grape tomatoes, halved
1/2 pint yellow grape tomatoes, halved
small jar of green olives, drained and chopped
olive oil, to taste
red wine vinegar, to taste
salt and pepper, to taste

Combine all ingredients.  Divide relish in half.  (Half of the relish will be stirred into the egg bake before baking and the other half will be used to top the egg bake when serving.)

To Assemble Egg Bake: 
Combine bacon, potatoes with green onions, egg mixture, half of the Tomato Olive Relish, half of the cheddar cheese and half of the smoked Swiss cheese.  Pour egg bake mixture into a large casserole dish that has been sprayed with non-stick cooking spray.  Bake at 375 degrees for 20 minutes.  Top with remaining half of cheddar and smoked Swiss cheeses and return to the oven for 5-10 minutes or until eggs are completely set and cheese is melted.  Serve with remaining half of Tomato Olive Relish.     

"Hot out of the oven.  Just top with Tomato Olive Relish and Enjoy!"

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