I needed to bring a hot dish to a gathering recently and was in a pinch for time. No time to run to the store, so I had to make due with what I had on hand. This was really easy and came out tasty. Great way to use up my extra eggs before they expired too! (Darn those buy one get one free 18 pack sales!) You could easily use the base ingredients for this and add anything – a different vegetable, a breakfast meat, change the spices.. Very versatile!
BAKED RED PEPPER EGGS
1 Dozen Large Eggs
1 Large Red Bell Pepper (or 2 small), seeded and diced
1 Can of Evaporated Milk (Small, 15 0z.)
1 Tsp Salt (you can alter to your taste)
1 Tsp Brown Mustard
1 Tsp Black Pepper (you can alter to your taste)
1 TBS Dried Parsley
1 1/2 Cup Shredded Monterey Jack Cheese
1. Pre-heat oven to 325 degrees and spray 9 x 13 pan with cooking spray.
2. In a large mixing bowl, whisk together eggs, evaporated mil, salt, pepper and mustard. Stir in red peppers.
3. Spread cheese to cover the bottom of the baking dish.
4. Pour egg mixture over the cheese and then sprinkle with parsley.
5. Bake about 45-50 minutes until eggs are set (ovens will vary.)
I was going to make a traditional bruschetta as an appetizer for a recent baby shower and then remembered this caramelized onion (not recognizable as onions, more of a paste,) tomato and feta focaccia dish that Mr. Foodie and I used to order at Fuzio. I had originally planned to try to re-create that dish but then came across an old Betty Crocker recipe for these. I adapted the recipe a bit for my needs and what I found in the grocery store and the results were GREAT. I really enjoyed this appetizer and Mr. Foodie, who hates onions, even liked them. If you are ever in a pinch and need to bring an appetizer to a party, this is a really easy one that is also delicious.
CARAMELIZED ONION BRUSCHETTA
1/2 Cup Butter
2 Large Sweet Onions, peeled and diced small
1/4 Cup Sugar
3 TBS Balsamic Vinegar
1 Package Garlic and Herb Crostini
1 8 oz. Tub Onion and Chive Cream Cheese
1. Melt butter in large skillet over medium-high heat.
2. Add onions to skillet and cook about 5 minutes, until softened. Stir frequently.
3. Stir in sugar and balsamic vinegar and continue to cook until the onions are very soft and browned, 10-15 minutes.
4. Allow onion mixture to cool about ten minutes.
5. Spread cream cheese on crostini and top with a bit of the caramelized onion mixture.