Tuesday, March 6, 2012

Asparagus Egg Casserole -- Phase 3

Asparagus Egg Casserole

1/2 pound pork sausage OR bacon
1/2 pound asparagus, cut into 1" pieces
1 onion, diced
1/4 cup butter or coconut oil (or use the bacon grease if you chose bacon)
8-10 large eggs
1/2 cup sour cream
1/4 cup cream
1 1/2 cups grated cheese (the type of cheese you use will add more depth to the recipe. Swiss or hard cheddar ad the richest flavors, Colby Jack is also very nice but gives a milder flavor)

Preheat oven to 350 degrees F.
1. Cook the pork sausage or bacon until browned/crisp and set aside.Break bacon into bite size pieces, if you chose bacon.
2. Saute the onion and asparagus in butter, oil or bacon grease until the onion is translucent and asparagus is crisp tender. Lightly salt & pepper the veggies and meat.
3. Place cooked meat, asparagus, and onion in the bottom of a 9" X 13" pan.  Spread evenly.
4. In a medium bowl whisk together the eggs, sour cream and cream. Pour the egg mixture evenly over the meat and vegetable mixture.
5. Top with grated cheese.
6. Bake for 20-35 minutes or until lightly golden brown and eggs are set. The bake time varies depending on how hot the meat & veggies are when you top them with the eggs. If they are quite hot still the eggs cook up faster.

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