Irish Breakfast Bake

Irish Breakfast Bake #2 - Version 2

Made with Kerrygold Blarney Castle cheese.

Wondering what you can prepare for friends and family that they haven’t experienced lately (if at all)? This breakfast dish is just what you’re looking for. Prepare it the night before, then cover, and refrigerate. Pop it in the oven an hour before you are ready for breakfast.

Kerrygold Blarney Castle is a cow’s cheese that provides a distinctive ‘Irish’ flavor. It is mild and creamy with rich, velvety undertones. It both feels and tastes similar to a young Dutch Gouda. Perfect for a breakfast bake or mid-morning brunch.

1 tablespoon butter
1 large leek (pale green part thinly sliced)
½ cup red onion (chopped)
2 cloves garlic (peeled and minced)
½ cup fresh garden tomatoes (chopped)
7 eggs
7 ounces fresh Ricotta cheese
¼ cup flour
¾ teaspoon baking powder
7 ounces Kerrygold Blarney Castle cheese (shredded)

Preheat oven to 350 degrees.

Melt butter over medium heat in skillet. Add leek and onion. Sauté for 10 minutes or until very soft. Stir in garlic and tomatoes, and cook for a few minutes more.

Beat eggs until light and fluffy in a large bowl. Beat in ricotta, flour, and baking powder, and then stir in cheese and sautéed vegetables. Pour mixture into a lightly buttered 8 or 9-inch baking dish. Cover and refrigerate for at least 30 minutes, or make the night before and refrigerate overnight.

Ireland 2010 - Ciunty Kerry

County Kerry, Ireland where the cows are grass-fed.

When ready to bake, remove dish from refrigerator and uncover. Bake for 60 minutes or until eggs are puffed, golden brown, and set in the center. Remove from oven and let sit for 3 to 4 minutes. Serve with fresh scones and clotted cream.

About Valley Vegetarian

Providing consistently good vegetarian comfort food recipes. Real food for real people.
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