Egg Dishes and Breakfast Entrees

Makes 10 Servings

Butter for cooking
1 large onion, chopped
1 large bunch broccoli, chopped
1 red bell pepper, sliced
2 large carrots, shredded
1 package mushrooms, chopped
1 bunch asparagus, chopped
1½ cups shredded cheddar cheese
10 eggs
Black pepper

Preheat oven to 350°F. Sauté onions, broccoli and red bell pepper in a skillet until cooked. Add carrots, mushrooms and asparagus and cook until tender. Sprinkle the cheese over the bottom of a greased 9x13-inch baking dish, reserving a small amount for the top. Add the drained, sautéed vegetables and sprinkle with the remaining cheese. Make 10 indentations in the vegetables and carefully crack one egg into each indentation; season with pepper. Cover dish and bake for about 25 minutes, checking frequently after 20 minutes to make sure the eggs do not overcook.

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