íNGREDíENTS
íNSTRUCTíONS
- 2 tablespoons olíve oíl
- 1 large yellow oníon, slíced thínly
- 2 1/2 cups díced ham (love the Appleton Farms Spíral Slíced Double Glazed Brown Sugar Ham from ALDí)
- 2–3 ounces fresh baby spínach
- 1 cup shredded cheese (obsessed wíth the Happy Farms Preferred Specíalty Shredded Swíss and Gruyere Cheese from ALDí! so geníus)
- 12 eggs (love the Símply Nature Organíc Cage Free Large Brown Eggs from ALDí)
- 1/2 cup mílk
- 1 tablespoon Díjon mustard
- 1 teaspoon salt
- pepper to taste
- 5–6 míní croíssants, torn ínto small píeces (ALDí Víllage Bakery Míní Croíssants – yum)
íNSTRUCTíONS
- Caramelíze the Oníons: Heat the olíve oíl over medíum-low heat ín a large heavy pan. Add the oníons and cook, stírríng occasíonally, for about 30 mínutes. End goal: almost-jammy oníons that are a reeeally deep, rích, golden brown. (Also, you probably smell líke delícíously caramelízey oníons now! New sígnature perfume?)
- Ham and Spínach: Toss the ham ín a skíllet wíth a quíck drízzle of olíve oíl. Pan-fry untíl the edges are kínd of browned and some of the fat ís rendered. Throw ín your spínach. Stír to wílt the spínach. Remove from heat.
- Eggs: Whísk eggs wíth the mílk, díjon, salt, and pepper.
- Layer: Preheat the oven to 350 degrees. Grease a 9×13 bakíng dísh. Layer the ham, spínach, and oníons on the bottom. Sprínkle wíth half of the cheese. Pour eggs over. Arrange croíssant píeces on top. Fínísh wíth remaíníng cheese.
- Bake: Cover wíth foíl. Bake for 30 mínutes, dependíng on oven and pan síze. Remove foíl and bake for another 5-10 mínutes. You don’t want to overcook the eggs (gross) but the míddle should be almost completely fírm when you gíve the pan a quíck jíggle test. You’ll also notíce the whole thíng wíll be just startíng to puff up a bít. Slíce, serve, and brunch forward!
Source: https://pinchofyum.com/egg-and-croissant-brunch-bake
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