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Bacon, Asparagus and Smoked Gouda Egg Bake

  • Prep 40 min
  • Total 1 hr 20 min
  • Servings 12

Perfect for a holiday brunch, this baked egg dish has asparagus, bacon and yummy Gouda cheese! MORE + LESS -

Ingredients

1
lb thick-sliced bacon, cut into 1-inch pieces
10
eggs
3/4
cup Gold Medal™ all-purpose flour
1
cup milk
1
container (8 oz) sour cream
1/4
to 1/2 teaspoon crushed red pepper
1
lb fresh asparagus spears, cut into 1-inch pieces
3/4
cup red bell pepper, chopped
1/2
cup chopped green onions (8 medium)
2
cups shredded smoked Gouda or Cheddar cheese (8 oz)

Steps

Hide Images
  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp; drain.
  • 2
    Meanwhile, in large bowl, beat eggs, flour, milk, sour cream and crushed red pepper with whisk until blended. Stir in asparagus, bell pepper, green onions, three-fourths of the bacon and 1 1/2 cups of the cheese. Pour into baking dish.
  • 3
    Bake 35 to 45 minutes or until mixture is set in center; top with remaining bacon and cheese during last 5 minutes of bake time.

Expert Tips

  • You can use other vegetables, such as small broccoli florets, green bell pepper, chopped tomatoes or sliced mushrooms.
  • You can prepare the egg dish up to a day ahead; stir in bacon before baking. Add about 5 minutes to the bake time.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
160
% Daily Value
Total Fat
18g
27%
Saturated Fat
8g
42%
Trans Fat
0g
Cholesterol
200mg
66%
Sodium
410mg
17%
Potassium
300mg
9%
Total Carbohydrate
11g
4%
Dietary Fiber
1g
5%
Sugars
4g
Protein
16g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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