Crustless Brie, Vegetable and Egg Bake

Name: Crustless Brie, Vegetable and Egg Bake
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 5 cups vegetables ((I used broccoli, zucchini, mushrooms, onion and yellow bell pepper)); 1 tablespoon butter or olive oil; 8 ounces brie, (rind removed and torn into small chunks); 10 large eggs; 6 large egg whites ((see tips below)); 2 tablespoons milk or white wine; 1 tablespoon Dijon mustard; salt and pepper, (to taste)

A delicious alternative to the typical carb loaded breakfast!

⏱️ 75 min 🔪 Prep: 25 min 🔥 Cook: 50 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

8 servings

5 cups vegetables ((I used broccoli, zucchini, mushrooms, onion and yellow bell pepper))
1 tablespoon butter or olive oil
8 ounces brie, (rind removed and torn into small chunks)
10 large eggs
6 large egg whites ((see tips below))
2 tablespoons milk or white wine
1 tablespoon Dijon mustard
salt and pepper, (to taste)

Steps

Preheat the oven to 350℉. Spray a 2 quart casserole dish with nonstick spray.
Heat a large skillet to medium, add butter or olive oil and saute the vegetables until somewhat softened.
Sprinkle the sautéed veggies onto the bottom of the casserole dish. Sprinkle the brie evenly over the top.
In a medium bowl, whisk together eggs, milk (or wine) and Dijon mustard. Pour over the vegetables in the dish. Sprinkle with salt and pepper.
Bake 45 to 55 minutes, or until the egg is cooked through. To check, use a knife to poke into the center. If you're seeing liquid, it needs more time in the oven. Slice and serve immediately.