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Baked Egg Casseroles

Baked Egg Casseroles

Baked Egg Casseroles

Submitted by: Penelope Miller

Serving Size: 4

Nutritional Information: 184 calories, 13g fat, 5g saturated fat, 196mg cholesterol, 442mg sodium, 11g carbohydrate, 3g fiber, 9g protein

large white onion, thinly sliced
olive oil
1 tablespoons
freshly ground black pepper
Herbs de Provence
1/2 teaspoons
1 tablespoons
garlic-and-onion-flavored pasta sauce (such as Hunts brand)
1 cups
Swiss chard, loose packed and thinly sliced
1 cups
fresh tarragon
1 teaspoons
garlic clove, minced
large eggs
Parmesan cheese, freshly grated
2 tablespoons


Preheat oven to 400 degrees F. In a skillet toss together onion and olive oil. Season with salt and pepper and Herbs de Provence. Slowly sweat the onions to soft translucent stage, not browned. Stir in butter until melted. Add pasta sauce, Swiss chard, tarragon and garlic. Transfer onion mixture to four individual casserole dishes. Carefully crack eggs over the top. Season to taste with additional salt and pepper. Sprinkle Parmesan cheese over top. Bake for about 30 minutes or until whites are set and yolks are thickened. Let stand 5 minutes before serving. Note: Herbs de Provence is an aromatic herb blend, made up of rosemary, marjoram, thyme and savory that brings the authentic flavors of southern France to this egg dish. Find it in the spice aisle of larger supermarkets.


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