Are you looking for an easy, colorful breakfast casserole that looks amazing and tastes great? Well, we have the answer for you with our Italian Egg Bake. This is one of our favorite savory dishes, especially when we have a full house.
- 8 Eggs
- 1 cup half and half
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons sugar
- 1/2 teaspoon McCormick Italian Seasoning
- 1 teaspoons turmeric
- 6 tablespoons (3/4 stick) unsalted butter, cut into cubes and softened to room temperature
- 4 oz. cream cheese, cut into cubes and softened to room temperature
- 1 16 oz. Container of small curd cottage cheese
- 4 cups of four Mexican cheeses, shredded
- 1/2 cup flour
- 1 teaspoon baking powder
- 2 tablespoons of chopped parsley, divided
- a few Roma tomatoes
Preheat oven to 350F and spray a 9″ by 13″ pan with Pam.
In a large mixing bowl, beat eggs and mix in half and half, salt, pepper, sugar, Italian seasoning and turmeric.
Beat in softened butter, and the softened cream cheese. Now beat in cottage cheese, thoroughly.
Add four shredded cheeses; mix in flour and baking powder, 1/2 tablespoon of parsley then mix all that in thoroughly.
Pour all into greased pan; sprinkle with remaining parsley and place some thin slides of Roma tomatoes on top.
Cook at 350F for approximately 45 minutes or until set and ever so slightly browned around edges.
Let cool for about 5-10 minutes, cut into 8-12 pieces. Serve with a side of breakfast sausage and of course a homemade Southern Biscuit.
Guests often want to know what we, the Innkeepers, have for breakfast. Often we are so busy that we skip breakfast (I know, the HORROR!) and have an early lunch. On those rare days that we have a little spare time, or when family comes to visit, we like to whip up some Cheesy Eggs. Who doesn’t like eggs with cheese – cheese makes everything better! But these aren’t your typical boring scrambled eggs with a little cheese sprinkled on them. These are infused with cheesy goodness, and with only a few ingredients, are super easy to prepare. It also looks like it took a lot of effort to prepare, so you score extra points with your company. We have one or two ‘secret weapons’ that take this dish from good to amazing
Start by whisking your eggs, add a little pepper to taste. (Skip the salt, you won’t need it. No seriously, put it down, you won’t need it)
Add a little bit of herbs. We used parsley and chives, because that is what I grow and had them handy. You can add any kind of herbs, or not add any at all. These are your eggs, make them how you like.
This is our first secret ingredient- sour cream. What……yep, that’s right. Skip the milk and add sour cream to your eggs. This makes them super light and fluffy. Just whisk them enough to break up and incorporate the sour cream, you should still see little bits floating around.
Now for the main secret weapon – Palmetto Cheese! I can see all of our Southern guests out there going ‘yes, mam’ and all of the Northern ones wondering ‘what the heck is Palmetto Cheese’ We found this amazing cheese when we were stationed in Alabama. It’s a rich, creamy spread with pieces of cheddar cheese, onion, pimentos and cream cheese. (It’s so good, a lot of people just use it to make a sandwich)
Put 2 TBS of spread in a non stick pan and stir it once or twice until it starts to melt. Add in you egg mixture and continue to fold until well cooked. When finished, sprinkle with some chopped chives and a little parsley. Serve with toast and sliced tomatoes. DELISH!
Pepper to taste
2 TBS Sour Cream
2 TBS Palmetto Cheese
Choice of Herbs (optional)
See told you it was just a few things!
Need to serve a crowd? My rule of thumb is 2 Eggs per person and 1 TBS Sour Cream and 1 TBS of Palmetto Cheese per person. You can add more or less for your personal taste.