Rustic Unraveled: Sunrise Egg Surprise

Weekends are a favorite time to make something special for breakfast. This baked egg dish has color as well as delicious flavors. What I like about it, you can use different veggies, such as chopped yellow squash, mushrooms, chopped potatoes ,and substitute almost any cheese of your liking. It is a good company dish also, as you can make it the night before and put in the fridge.

Good served with your favorite fresh fruit. A really pretty presentation on white dishes.

1   Cup Diced ham or Bacon
6   Eggs
1 Cup Half and Half
1 Cup of mild Cheddar
1/4 Cup of grated parmesan cheese
1/2 Cup sweet colored peppers, chopped
3 Stalks of chopped fresh asparagus
3 Slices of honey wheat bread
1 T Olive Oil
Salt and Pepper to taste

   Saute the ham, peppers, onion, asparagus in the olive oil for 4 to 5 minutes. (I love to use my iron skillet) Whip the eggs and half and half with a whisk till well combined, then add the sauted ingredients, cheeses, salt and pepper. Place bread in to a 9"X9" greased baking dish and pour this mixture over the bread. Let set for approx. 30 minutes before baking, if making for breakfast.

Bake at 340 degrees for approximately 25 to 30 minutes.