Ingredients
Directions
breakfast bake
Image Credit : Google Images / Delish . com
" This is great for weekend breakfast or brunch . When it comes out of the oven it ' s puffy and golden - don ' t leave out the red pepper , it really adds an extra punch ." -Elisa V .
Ingredients
FOODIES
- 2 packages frozen chopped spinach , thawed and squeezed well ( to get out all moisture ) - 1 package frozen puff pastry , thawed - 1 medium onion , chopped - 1 package ( 8 oz ) mushrooms , sliced - 1 red pepper , chopped - 6 eggs , plus 1 additional egg - 2 cups cottage cheese - ¾ teaspoon dry mustard - ¾ teaspoon salt - 3 cups ( or more ) shredded sharp cheddar cheese - Butter
35
Directions
1 . Preheat oven to 400 ° F . 2 . Butter springform pan , set aside . 3 . In a pan , melt a couple of tablespoons of butter and sauté the mushrooms until tender and golden . Place in a bowl . In the same pan , melt more butter and sauté the chopped onions until tender and golden . Place in same bowl with mushrooms . Set aside . 4 . In another bowl , whisk 6 eggs , dry mustard , and salt until smooth . 5 . Process the cottage cheese in a food processor until smooth and creamy , and then add to egg mixture , whisking until combined . 6 . Place one layer of the puff pastry in the bottom of the greased springform pan . 7 . Spoon the mushroom and onion mixture on the pastry . Sprinkle half of drained spinach on top .
Then add 1.5 cups of the shredded cheese . 8 . Next , spoon half of the egg mixture on top of the cheese layer . Now add the rest of the spinach , then top with the chopped red pepper .
9 . Spoon the remaining egg mixture , then top with the rest of the shredded cheese . Place the second half of puff pastry on the top , folding the edges under to seal . With a knife , cut 4 vent holes in the top of pastry . Take the additional egg , mix well with a couple of tablespoons of water and brush the top crust .
10 . Place the springform pan on a tray and bake in oven for 40 minutes .
ISSUE 04 | WINTER 2017