11 Responses to “baked eggs with greens and mushrooms”

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  1. andrew

    I'm going to give this one a try.

  2. elizabeth

    Hi Andrew, Let me know how it turns out!

  3. Hi! this looks like just the ticket to use up some greens I have (and leftover marscapone). Do you think mustard greens would sub in well?
    Gorgeous site-
    Chris

  4. Hi Chris, Mustard greens would be great! This recipe can be a great catch-all for unused vegetables lurking around the fridge. So glad you like the site!

  5. Sarah

    So delicious! The best sautéed greens I’ve ever made. The casserole is still in the oven but I’m sure it will turn out great. How could adding cheese do anything but improve this dish? (or most any dish for that matter!) This recipe will become a staple in my house.

  6. Shannon

    Made this last night and it was fantastic! The flavors mix so well together and it can be eaten at any meal.

  7. Sarah Chreste-Grant

    I have 21 chickens and the appropriate number of fresh eggs. This recipe is a blessing

Trackbacks

  1. […] as well as cooked and raw veggies. Try to feature vegetables more as main course ingredients. Try baked eggs with greens and mushrooms, tangy buttermilk potato salad, or easy roasted asparagus. 4 – 5 servings of fruit a day […]

  2. […] more as main course ingredients. Try baked eggs with greens and mushrooms, tangy buttermilk potato salad, or easy roasted asparagus.4 – 5 servings of […]

  3. […] Head over to Brooklyn Supper for our easy, versatile recipe […]



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