CHARLOTTE, NC (WBTV) - Looking for a twist on the traditional eggs and cheese for your holiday breakfast?
Culinary expert Heidi Billotto invited WBTV's Kristen Miranda to her home kitchen to whip something up for Christmas morning.
You can watch the segment here or just try the recipe yourself, it is posted below.
HEIDI'S HOLIDAY EGG CASSEROLE
Recipe from Charlotte Culinary Expert Heidi Billotto
20-25 grilled asparagus or 1=2 cups sun dried tomatoes
3 cups canned or marinate artichoke hearts, or hearts of palm, chopped and
2 lb. sauteed mushrooms
2 cups brie, white rind removed or local goat cheese works quite well
1 cup grated Parmesan cheese
1 1/2 cups milk or half and half
Chop the asparagus up and layer it in the bottom of a buttered casserole
dish. Top with artichoke hearts, mushrooms and cheese. Beat eggs and milk
together. Pour over the mixture in the pan. Bake, uncovered, in a preheated
350 degree oven for 30-40 minutes or until eggs are set.
This is an easy recipes to do in individual portions as well - allow 2 eggs
and about 1/4 cup milk per each individual casserole plus add in the
"fillings" of your choice.