Tuscan Egg Bake (Rosemary's Recipe)
Ingredients:
1 large onion, sliced
1 Tbsp. butter
1 cup Italian cheese blend (asiago, mozzarella, Parmesan and provolone)
1 cup prosciutto ham, cubed
8 large eggs
1¾ cups milk
½ cup biscuit baking mix
2 tsps. Italian seasoning
½ tsp. dried mustard
1 tsp. Beau Monde seasoning
1 tsp. Tone’s Roasted Garlic seasoning
½ cup parmesan cheese
Serves 12
Instructions:
Note: All measurements are approximate; feel free to season according to taste.
Origin of recipe: Courtesy of Deb Phillips, chef, Inn on the Creek, Fredericksburg, Texas. Rosemary Amoroso shared this with Nancy for the family cookbook.
Approximate values per serving: 167 calories, 11 g fat, 164 mg cholesterol, 10 g protein, 42 g carbohydrate, 0 g fiber, 356 mg sodium.
1 large onion, sliced
1 Tbsp. butter
1 cup Italian cheese blend (asiago, mozzarella, Parmesan and provolone)
1 cup prosciutto ham, cubed
8 large eggs
1¾ cups milk
½ cup biscuit baking mix
2 tsps. Italian seasoning
½ tsp. dried mustard
1 tsp. Beau Monde seasoning
1 tsp. Tone’s Roasted Garlic seasoning
½ cup parmesan cheese
Serves 12
Instructions:
- Sauté sliced onion in butter until caramelized.
- In a 9x13-inch sprayed baking dish, layer half of cheese blend, onions, prosciutto and other half of cheese blend.
- Mix eggs, milk, baking mix, seasonings, and pour on top of cheese mixture.
- Top with parmesan; bake at 375 degrees for 20-25 minutes or until golden brown.
Note: All measurements are approximate; feel free to season according to taste.
Origin of recipe: Courtesy of Deb Phillips, chef, Inn on the Creek, Fredericksburg, Texas. Rosemary Amoroso shared this with Nancy for the family cookbook.
Approximate values per serving: 167 calories, 11 g fat, 164 mg cholesterol, 10 g protein, 42 g carbohydrate, 0 g fiber, 356 mg sodium.