Best Green N Gold Egg Bake Recipes

FARMHOUSE EGG BAKE

Farmhouse Egg Bake image

This Farmhouse Egg Bake is one of my favorite dishes to make in the summer because I can produce most of the ingredients on my own. It's full of veggies, eggs and cheese - and it only takes 30 minutes to make!

Provided by Melissa Griffiths

Time 30m

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil or bacon grease
1 medium zucchini grated, around 2 cups
1 medium onion, chopped
1 bell pepper, chopped
1 ripe tomato, chopped
12 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
4 ounce Cabot Farmhouse Reserve Cheddar, grated

Steps:

Preheat the oven to 375 degrees.
Heat a large cast iron skillet over medium high heat (10 or 12 inch skillet). Add the oil or grease and all of the chopped veggies. Cook until the veggies are soften and any extra liquid has cooked off, about 6 minutes. Remove from the heat.
In a medium bowl combine all of the eggs, milk, and salt and pepper, Whisk until well combine. Pour the egg mixture over the cooked vegetables and sprinkle with the grated cheese. Place the skillet in the oven and bake for 15 to 20 minutes until the eggs are cooked through. Remove from the oven and let cool for 3-4 minutes before serving.

Nutrition Facts : Calories 341 calories, Sugar 4.4 g, Sodium 564.5 mg, Fat 24.7 g, SaturatedFat 8.9 g, TransFat 0.3 g, Carbohydrate 7.4 g, Fiber 1.2 g, Protein 21.9 g, Cholesterol 469.3 mg

GREEN AND GOLD CASSEROLE

Green and Gold Casserole image

This meatless side-dish casserole was affectionately dubbed "Trough Delight" by my husband. It's rich and tasty and is a huge hit at potlucks. You could even cut them up small and serve as appetizers. From my well-used recipe card I think this came from Better Homes and Gardens, 1987. It's SO good! I hope you try it!

Provided by Chef PotPie

Categories Onions

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 11

Ingredients

2 (10 ounce) tubes refrigerated crescent dinner rolls (16 rolls)
1/2 cup parmesan cheese, grated
1 1/4 lbs zucchini, halved lenthwise and sliced 1/4 inch thick
3 cups sliced mushrooms
1 large onion, halved lenthwise and sliced thin
1 -16 ounce sour cream
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1 1/2 cups monterey jack cheese, shredded

Steps:

Lightly grease 9X13 baking dish.
Unroll 1 package crescent rolls and press evenly in baking dish to cover bottom, sealing perforations.
Sprinkle with 1/4 cup parmesan.
Bake 350* for 10-15 minutes until golden.
Meanwhile, place zucchini, onions and mushrooms in a large steamer basket. Cover and steam 8-10 minutes. (I saute them until they water out, it's better that way I think.).
Remove and set aside.
In large bowl, stir together sour cream, flour and salt and pepper, then add zucchini mixture and artichokes.
Turn into pan, spread evenly over crust and top with the monterey jack cheese.
Unroll remaining crescent rolls, separate into triangles, and arrange them on top of cheese.
Sprinkle with remaining parmesan and bake at 350* for 30-40 minutes until top is golden and filling is heated through.