Categories: Side Dish

Ingredients

• 1 T. unsalted butter
• 1 small onion, diced
• 2/3 C. sun dried tomatoes, sliced
• 6 cloves garlic, minced
• 9 large eggs
• 3 T. hot mustard
• 1 C. whole milk
• 1 1/2 t. salt
• 1/4 t. black pepper
• 2 C. cheddar cheese, grated
• 1 lb. shredded frozen potatoes

Directions

1. Preheat oven to 350°. Spray a 9×13” baking dish with cooking spray.

2. In a large skillet, heat the butter over medium heat until it melts and foams up. Add the onion and garlic and cook for 5 minutes, or until the onion has softened. Add the tomatoes and cook for about 5 minutes or they are fragrant and the onion is nearly translucent and beginning to brown around the edges. Turn off the heat.

3. In a separate bowl, beat the eggs thoroughly with the mustard. Whisk in the milk. Stir in the salt and black pepper. Fold in the cheddar cheese, frozen potatoes, and sautéed vegetables. Transfer the mixture to the baking dish.

4. Bake for 35 to 45 minutes, or until the eggs are firm and the top is slightly golden.

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