Baked Eggs Napoleon
Baked Eggs Napoleon is a layered dish featuring creamy baked eggs and a mix of fresh vegetables and cheeses, perfect for brunch or an elevated breakfast experience.
Ingredients
Egg Mixture
- 6 large large eggs
- 1 cup heavy cream for a creamy texture
- 1 teaspoon salt to enhance flavor
- ½ teaspoon black pepper to taste
Vegetable Filling
- 1 cup diced vegetables (spinach, tomatoes, bell peppers, etc.) can use a mix of your favorite vegetables
- 1 tablespoon olive oil or butter for sautéing
Cheese Layer
- 1 cup shredded cheese (cheddar, mozzarella, or your favorite) for a cheesy flavor
Garnish
- Fresh herbs (parsley, chives, or basil) for garnish before serving
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper until fully combined and slightly frothy.
- Heat olive oil or butter in a skillet over medium heat. Add the diced vegetables and sauté until tender, about 5-7 minutes.
Assembly
- In a greased baking dish, layer half of the sautéed vegetables at the bottom.
- Pour half of the egg mixture over the vegetables.
- Sprinkle half of the cheese on top.
- Repeat the layering process with the remaining vegetables, egg mixture, and cheese.
Baking
- Bake in the preheated oven for about 25-30 minutes or until the eggs are set and the top is golden brown.
- Remove from the oven and let it cool slightly before slicing.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For best results, use fresh, high-quality ingredients. Avoid overmixing the eggs to maintain a fluffy texture. Store leftovers in an airtight container in the refrigerator for 3-4 days, and reheat in the microwave or oven.