Need a slightly more sophisticated breakfast dish? This veggie-filled egg bake is sure to impress.
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1 Half Stick (1/4 cup) Land O Lakes® Butter
3 medium (2 1/2 cups) leeks, chopped
1 (8-ounce) package sliced fresh mushrooms
1 (3-ounce) package sun-dried tomatoes, chopped
2 cups Land O Lakes® Half & Half
8 ounces (2 cups) shredded Italian-blend cheese
1/3 cup chopped fresh basil leaves
12 large Land O Lakes® Eggs
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley
Heat oven to 325°F. Spray bottom of 13x9-inch glass baking pan with no-stick cooking spray. Set aside.
Melt 2 tablespoons butter in 12-inch skillet until sizzling. Add leeks; continue cooking over medium-high heat 4-5 minutes or until tender. Spoon leeks into prepared pan. Melt remaining butter in skillet until sizzling. Add mushrooms; cook 3-4 minutes or until softened. Spread mushrooms evenly over leeks. Place sun-dried tomatoes evenly over mushrooms.
Combine half & half, 1 1/2 cups cheese, basil, eggs, salt and pepper in bowl; mix well. Pour over vegetables. Bake 33-38 minutes or until center is set and edges begin to brown. Sprinkle with remaining 1/2 cup cheese. Continue baking 2-3 minutes or until cheese is melted. Let stand 5 minutes. Garnish with chopped parsley. Cut into squares; serve immediately.
- To clean leeks, trim off about 1/4 inch above root end. Remove and discard outer leaves. Cut leeks lengthwise down center. Wash thoroughly under cold running water to remove sand between leaves.
- Use only the white and light green part of a leek. Cut off leaves; discard. Cut leek into quarters, then cut across to chop.
- To make ahead, prepare as directed. Cover; refrigerate several hours or overnight.
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