E.C. Porter IGA Recipes

http://www.porter.iga.com/Recipes/Detail/5961/

Fancy Shrimp and Egg Bake

Customer Rating: Recipe Rated Five Stars - Top Rating

1 Ratings    1 Comment

Yield: Serves 8 to 10

Ingredients

Directions:

Heat oven to 350 degrees F. Lightly grease 12x8-inch (2-quart) baking dish. In large skillet, melt 3 Tablespoons margarine; saute onion and green pepper until onion is crisp-tender. Add eggs; stir just until eggs are set. (Eggs will be moist on top.) Fold in shrimp and mushrooms.

In medium saucepan, melt 2 Tablespoons margarine. Blend in flour; cook until smooth and bubbly. Gradually add half and half; cook until mixture boils and thickens, stirring constantly. Add Swiss cheese, Parmesan cheese and wine; stir until smooth. Fold sauce into scrambled egg mixture. Pour into prepared pan.

Remove dough from can in rolled sections; do not unroll. Cut each section into 6 slices; cut each slice in half. Arrange 20 slices flat edge down around edges of pan; arrange remaining 4 slices in center. Combine 1 Tablespoon melted margarine and parsley; brush over dough surfaces.

Bake for 20 to 25 minutes or until eggs are set and dough is golden brown. Let stand 5 minutes before serving. Garnish as desired.

Please note that some ingredients and brands may not be available in every store.

Customer Comments

Recipe Rated Five Stars - Top Rating

Angella W Germantown Hills, IL

“Thank you for sharing this recipe.. I LOVE it! I like to try new things and this is refreshingly different from the typical sausage and egg or bacon and egg breakfast casserole dish! However, it's versatile enough that I was also able to make it substituting sausage for shrimp, as my husband is not as big a shrimp fan as I am. Either way, it's delicious! I did make a few changes when cooking it simply due to personal preference and ingredients I had on hand. I don't like onion or green pepper, so I left those out and sauteed the sliced fresh mushrooms in the butter instead, and followed the directions from there. I also substituted chicken broth in place of the dry white wine (didn't have the wine available.) We've had this for breakfast and for dinner, I've made it with shrimp & with sausage, and the leftovers heat up nicely in the microwave for lunch the next day. I did find it a little more complicated to make, just because there's multiple things cooking at once, so I would suggest prepping and measuring out everything ahead of time. It also gets a little easier each time I make it, and the finished recipe is well worth the extra time and work of making it! Thanks again for sharing it! Happy cooking, All! :D”

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E.C. Porter IGA Recipes

http://www.porter.iga.com/Recipes/Detail/5961/

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