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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Tomato, green onions and broccoli bring red and green color to this sunrise specialty, giving it Christmasy flair. It also gets an interesting taste twist from nutmeg.Julie Kirkpatrick, Billings, Montana Ingredients:
1 egg |
1/2 teaspoon onion salt |
2 cups cooked couscous, cooled |
1/4 cup shredded swiss cheese |
filling: |
4 eggs |
1 cup half-and-half cream |
4 cups frozen broccoli florets, thawed |
1 can (6 ounces) sliced mushrooms, drained |
1 cup (4 ounces) shredded swiss cheese, divided |
1/4 teaspoon ground nutmeg |
1 plum tomato, finely chopped |
2 green onions, chopped |
Directions:
1. In a large bowl, whisk egg and onion salt. Add couscous and cheese; stir until blended. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 5 minutes.
2. For filling, in a large bowl, whisk eggs and cream. Stir in the broccoli, mushrooms, 1/2 cup cheese and nutmeg. Pour into crust. Bake for 45-55 minutes or until a knife inserted near the center comes out clean.
3. Sprinkle with tomato, onions and remaining cheese. Bake 3-5 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 6 servings.
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