Baked Eggs With Leeks And Cheddar Cheese Recipes

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BAKED CHEESY EGGS WITH LEEKS AND TARRAGON



Baked Cheesy Eggs With Leeks and Tarragon image

Make and share this Baked Cheesy Eggs With Leeks and Tarragon recipe from Food.com.

Provided by Parsley

Categories     Breakfast

Time 45m

Yield 10 serving(s)

Number Of Ingredients 10

4 tablespoons butter
2 large leeks, washed and sliced, white and light green parts
1 1/2 cups shredded havarti cheese, DIVIDED (or Gruyere or Swiss)
1/2 cup shredded parmesan cheese
8 eggs
1 1/2 cups heavy cream
3 tablespoons chopped fresh tarragon
1/4-1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon paprika

Steps:

  • Preheat the oven to 375°. Lightly grease/spray a 13x9-inch baking dish.
  • In a skillet over medium heat, melt the butter; sauté the chopped leeks until they are tender. Place sautéed leeks into the bottom of the prepared baking dish.
  • Evenly sprinkle 1 cup ONLY of Havarti and the parmesan cheese over the leeks.
  • In a mixing bowl, combine the eggs, cream, tarragon, salt, pepper and paprika; whisk until well beaten.
  • Pour the egg mixture into the baking dish over the cheese layer.
  • Bake at 375° for 30 minutes or until set and lightly browned.
  • Sprinkle with remaining 1/2 cup Havarti and bake an additional 5 minutes or until cheese is melted.

Nutrition Facts : Calories 259.6, Fat 23.4, SaturatedFat 13.3, Cholesterol 234.7, Sodium 241.3, Carbohydrate 4.8, Fiber 0.5, Sugar 1.1, Protein 8.3

YES! THIS IS A POTATOES, EGGS, LEEKS & CHEESE CASSEROLE



Yes! This is a Potatoes, Eggs, Leeks & Cheese Casserole image

Here is one of many potato dishes that we enjoy. I created this dish quite awhile ago and it always pleases the taste buds. This casserole is very quick and easy to make, with dynamite results. The tasty potatoes are flavorful, tender and very delicious. You won't be sorry you tried this dish, there are never any leftovers.

Provided by Baby Kato

Categories     Potato

Time 2h

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 18

2 -3 tablespoons butter
1 garlic clove, minced
1 large shallot, French, minced
1 large leek, thinly sliced
1 small sweet onion, chopped
1/2 large sweet red pepper, thinly sliced
4 ounces cream cheese, garlic, room temperature
2 1/2 teaspoons coarse sea salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/2 teaspoon thyme
1/2 teaspoon oregano
1/3 cup milk
1/3 cup heavy cream
2 large eggs
1 lb yukon gold potato, peeled, very thinly sliced
1/2 cup provolone cheese, grated
1/4 cup cheddar cheese, grated

Steps:

  • Preheat oven to 350 degrees.
  • Butter a baking dish and set aside until needed.
  • Melt 3 tablespoons of butter in a large skillet over medium heat and add the garlic, shallots, leeks, sweet onion and red pepper.
  • Saute the vegetables for a few minutes until tender then transfer to a large bowl, until they are needed.
  • In a processor or blender, combine the cream cheese, salt, pepper, nutmeg, thyme and oregano, make sure to mix well.
  • Next slowly add the milk, cream and eggs to the cream cheese mixture making sure to blend really well.
  • Add the potatoes to the leek mixture coat well and pour into the prepared baking dish.
  • Next pour the milk, egg and cream cheese mixture over the potatoes and sprinkle the cheddar and provolone cheeses on top of the potatoes.
  • If necessary to prevent burning cover the potatoes with tinfoil.
  • Before removing from the oven check that the potatoes are tender, oven temperatures can often vary.
  • Bake for 1 - 1½ hours in a 350 oven.

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