English Muffin & Asparagus Bake

I found this recipe in the April issue of Better Homes & Gardens. Although somewhat high in cholesterol due to the eggs, this is delicious, easy to make and great for Sunday brunch, lunch or a light dinner.  I used whole-wheat english muffins, substituted 1% organic milk for the half & half and broccolini instead of asparagus (just because I’d never tried it before). Add a tossed salad and/or some fresh fruit as a side dish and enjoy!

BH&G suggestion: A nonstick skillet with flared sides is best for sliding this dish onto a platter for serving. But if your nonstick skillet isn’t ovenproof, use a regular skillet and serve straight from the pan.

Prep: 25 minutes                     Bake: 13 minutes                    Oven: 375° F

Ingredients:

• 1 orange, yellow or red sweet pepper
• 10 eggs
• 1/2 cup half-and-half, or milk
• 2 tsp. Dijon-style mustard
• 1 tsp. lemon pepper seasoning
• 1 tsp. curry powder
• 1/4 tsp. salt
• 1 Tbsp. olive oil
• 6 to 8 oz. thin asparagus spears, trimmed
• 1 cup fresh sugar snap pea pods, trimmed
• 1 cup red or yellow cherry tomatoes
• 2 English muffins, split and halved
• 4 oz. fresh mozzarella cheese, thinly sliced, or 1 cup shredded mozzarella
• 1/4 cup small fresh basil leaves

Directions:

1. Preheat oven to 375 degrees F. Slice bottom half of pepper into thin rings; seed and chop remaining pepper. Set aside.

2. In large bowl whisk together eggs, half-and-half, mustard, lemon pepper seasoning, curry powder and salt; set aside.

3. In 12-inch nonstick oven-going skillet heat oil over medium heat. Add asparagus spears; cook 1 to 2 minutes or until bright green. Remove with tongs; set aside. Add chopped sweet pepper and pea pods; cook 2 minutes. Stir in tomatoes. Cook until tomato skins begin to pop. Arrange muffin pieces on top of vegetables. Slowly pour egg mixture over all, making sure to saturate muffin pieces. Top with asparagus spears, pressing lightly with the back of spoon.

4. Transfer to oven. Bake, uncovered, 12 minutes. Top with pepper rings and cheese. Turn oven to broil. Broil 2 to 3 minutes or until top is golden brown, cheese is melted, and eggs are set.

5. Loosen edges and carefully slide onto serving platter. Cut in wedges to serve. Top with fresh basil leaves. Makes 6 servings.

Makes 6 servings.  Per serving: 293 calories, 18 grams fat, 375 mg cholesterol, 525 mg sodium, 16 g carbohydrates, 2 g fiber, 18 g protein.

This entry was posted on Monday, May 17th, 2010 at 2:41 pm and is filed under From the Kitchen. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.