Description
Perfectly baked eggs nestled in a Swiss cheese and egg mixture with mushrooms, greens, turkey or ham, then topped with cherry tomatoes and fresh parsley, these delightful skillet-baked eggs make a great gluten-free breakfast.
Ingredients
- 6 Large Eggs, Divided
- ¼ cups Milk Or Half-and-Half
- ¼ teaspoons Sea Salt
- ⅛ teaspoons Black Ground Pepper
- ⅓ cups Swiss Cheese, Shredded
- 2 Tablespoons Unsalted Butter
- 1 Small Onion, Diced
- 1 clove Garlic, Minced
- 2 Large Button Mushrooms, Thinly Sliced
- 1 cup Baby Kale Mix Or Spinach Mix
- 1 cup Cooked Turkey (or Ham), Shredded
- 2 Tablespoons Shredded Cheddar Cheese
- Freshly Ground Black Pepper
- 6 Cherry Tomatoes, Halved
- Fresh Parsley Leaves
Preparation
Preheat oven to 400°F.
Whisk two eggs in a medium bowl until beaten; add milk or half-and-half, salt and pepper; mix well. Stir in swiss cheese; set aside.
In a 10-inch cast iron skillet, melt butter over medium heat; increase heat to medium-high, add onion and garlic, cook until fragrant, about 2 minutes.
Add mushrooms and greens in the skillet, cook until greens are just about to wilt, about 1 minute. Stir in turkey (or ham). Pour cheese and egg mixture into the skillet; quickly arrange and make all ingredients lay evenly in the skillet. Let it cook, undisturbed until the eggs just begin to set, about 45 seconds.
Remove from heat. Use a spoon to make 4 wells in the mixture in the skillet; break an egg into each well; sprinkle with cheddar cheese; baked for 8–10 minutes, or until the egg whites are set and the yolks are still runny.
Garnish with freshly ground pepper, tomatoes and fresh parsley leaves.
