OVEN BAKED EGG CASSEROLE RECIPES

Steps:

• Preheat the oven to 400 degrees. Pull 6 eggs from the refrigerator to rest at room temperature. Reserve 6-8 tomatoes and combine the remaining tomatoes with the red onion, ¼ cup of olive oil, salt and black pepper in a 9-by-13-inch baking dish. Mix well to combine. Place the block of feta in the middle of the tomatoes and turn over once, so that the top is coated with olive oil. Sprinkle red pepper flakes on the feta. Bake for 35 minutes, until the tomatoes start to burst. Remove from the oven and stir in the chopped garlic, roasted red peppers, and ½ of the basil leaves, breaking up the feta and tomatoes and making a creamy sauce. Make 6 wells in the tomato mixture and carefully crack an egg into each of the wells. Reduce the oven temperature to 375 degrees. Return the casserole to the oven and cook for 8-10 minutes, until the whites of the eggs are just set (the whites will still be very jiggly, and will continue to cook out of the oven). Halve the reserved tomatoes. Top the casserole with the fresh tomatoes, remaining basil and an extra sprinkle of salt, black pepper and red pepper flakes if desired. Transfer to serving bowls and serve immediately with toasted bread or focaccia. 

Steps:

• Preheat oven to 425°
• In a large bowl, whisk together the eggs, milk, garlic, 1/4 teaspoon of salt and black pepper until well combined. Whisk in 1/2 cup of cheddar, saving the rest for topping.
• In an oven safe skillet warm the EVOO over medium-high heat until shimmering. Add the onion, mushrooms and remaining salt. Sautee, stirring frequently, until the onion is tender and the mushrooms are slightly softened, about 3 to 5 minutes.
• Add the spinach and cook until the spinach has wilted, about 30 to 60 seconds.
• Spread the mixture in an even layer on the bottom of the skillet. Whisk the egg mixture again and pour over the egg mushroom mix. Sprinkle the remaining cheddar on the top and bake until the middle is just barely set, about 10 to 12 minutes.
• Remove the frittata from the oven and let it rest for about 10 minutes before slicing. Sprinkle with dill and serve immediately or refrigerate. The frittata will keep for up to 3 days in the fridge.