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Source: Stop and Smell the Rosemary

Confetti Eggs
A delicious dish!
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Serves: 6
Prep Time: 15 minutes
Cook Time: Bake until almost set.
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2 tablespoons unsalted butter
1 onion, small, minced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
5 fresh mushrooms, large, diced
freshly ground pepper
4 ounces Colby cheese, shredded
6 large eggs
1 cup heavy whipping cream
1/4 cup milk
salt
1 1/4 teaspoons ground cumin
1/4 teaspoon dried thyme, crumbled
1/8 teaspoon Tabasco sauce




Melt butter in a heavy skillet over medium heat. Add onion, bell peppers, and mushrooms. Saute until tender, stirring occasionally, about 7 minutes. Season with pepper. Set aside.
Preheat oven to 325 degrees. Generously grease a 9-inch square baking dish. Sprinkle cheese over bottom and sides of dish, pressing lightly. Combine eggs, cream, milk, salt, cumin, thyme, and Tabasco in a food processor. Process 5 seconds. Add two-thirds onion mixture and pulse to combine. Pour egg mixture into prepared dish. Bake until eggs are almost set, about 30 seconds. Sprinkle remaining one-third onion mixture over top. Bake until eggs are set, about 10 minutes more. Cut into squares and serve hot.





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