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Breakfast Egg Casserole

Yields2 Servings

Our Roasted Garlic Dip Mix can also make a hearty Swiss raclette breakfast casserole, enough energy for climbing mountains.

 4 tsp (20 ml) olive oil
 2 small potato
 1/2 cup (120 ml) sliced white mushrooms
 1/2 cup (120 ml) diced zucchini
 1/2 cup (120 ml) diced red or yellow sweet pepper
 1/2 cup (120 ml) diced cooked ham
 1/2 cup (120 ml) cherry tomatoes cut in half
 2 egg
 6 slices of Raclette cheese (or your favourite melting cheese)
 2 tsp (10 ml) Roasted Garlic Dip Mix

Preheat the oven to 375 F (190 C).


Peel and cut the potato into ¾” (2 cm) cubes. Place in a small pot, cover with water and bring to a boil, cook for about 7 minutes, until just tender. Carefully drain and set aside.


Heat the oil in a fry pan over low heat and add the Roasted Garlic Dip mix, go straight to adding the mushrooms. Add the sliced mushrooms, zucchini and pepper and sauté for 3-4 minutes.


Add the cooked potato cubes, the ham and the tomatoes. Gently mix with the other veggies in the pan and heat for 2-3 minutes.


Transfer from the pan to the baker. Carefully crack the egg over the veggies and then place the slices of cheese on top of it all. Bake for 15 to 20 minutes, depending on how cooked you like you egg.


Serve with crusty bread and pickles for a real Swiss Raclette experience


For 4 servings, multiply all the ingredients by 2 and bake in an ovenproof fry pan, or pie plate, or 4 single bakers.

Nutrition Facts

Servings 0