DnD Cookbook: Feywild Eggs Casserole
TheEverhearthInn published this recipe on everhearthinn.com. SeeMeCook added nutrition.
Read the original recipeImported by Anonymous on SeeMeCook
A cheesy, rustic egg bake that goes well with everything from breakfast to dinner, featuring a warm, buttery flavor from parmesan and sautéed onions.
- Time
- 40 minutes
- Equipment
- Stovetop and oven
- Good for
- Breakfast, lunch, or dinner
- Cuisine
- American
- Contains
- Dairy and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Preheat your oven to 375°F (190 °C) (190°C (375 °F)).
In a large bowl, whisk together the 9 eggs, 1/4 cup grated parmesan, 1/3 cup chopped herbs, 1/2 tsp salt, and ground black pepper until well combined.
Heat 2 tbsp of extra-virgin olive oil in a 10-inch oven-safe skillet (like cast iron) over medium heat.
Add the finely chopped yellow onion and the 3 chopped jalapeños to the skillet. Sauté until the onions are soft and translucent, about 5-7 minutes.
Pour the egg mixture into the skillet over the sautéed vegetables. Stir gently to distribute the onions and peppers.
Top the egg mixture evenly with 5 ounces of Gouda cheese.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set and the cheese is melted and slightly golden.
Remove from the oven and let rest for a few minutes before slicing into wedges to serve.
Notes
The author notes that the jalapeños (de-seeded) provide a very mild heat; add more if you want a spicy kick. This dish pairs well with pumpkin pie spiced yam puree, hash browns, or served on a bagel as a breakfast sandwich. Leftovers reheat well.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 388
- Protein
- 25 g
- Carbs
- 6 g
- Fat
- 30 g
- Fiber
- 1 g
Where the calories come from
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