Egg and cheese casserole

Egg and cheese casserole
Staff Writer


7 eggs
3/4 cup whole milk
1/4 cup flour
1 tsp Baking powder
4 ozs cheddar cheese
4 ozs shredded Swiss cheese
4 oz shredded buffalo mozzarella
1/2 cup cooked asparagus and mushrooms
2 Tbsp or more pickled jalapeno
1/2 tsp salt


In a large bowl, whisk eggs, milk, flour and baking powder for about 3 minutes. Then add the cheeses and cooked asparagus and mushrooms and combine well.

Pour into greased casserole dish and bake in a 350 degree F oven or about an hour or until a skewer comes out clean when inserted in the center. Serve slightly warm with a garden salad.                                                                         

Egg Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Egg Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.