Fustini's Oils and Vinegars
Holiday Egg Bake

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Holiday Egg Bake


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Holiday Egg Bake


  • 2 tablespoons Fustini's Medium SELECT olive oil, plus more for greasing
  • 1/2 cup pepperoni, finely diced
  • 1/2 pound mushrooms, stems discarded and sliced into 3/4-inch pieces
  • 1 medium onion, minced
  • 1 red bell pepper, cut into 1/2 inch pieces
  • kosher salt and pepper to taste
  • 8 large eggs
  • 3 cups whole milk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Blach Sheep Gastronomy Worcestershire sauce
  • 1 loaf challah, day-old, cut into 1-inch dice
  • 1 1/4 cup ham, finely diced
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup aged white cheddar cheese, shredded
  • 1/2 cup green scallions, finely chopped, plus more for garnish
  • Hot sauce (optional)


Adapted from foodandwine.com


Step 1. 

Butter a 9-by-13-inch baking dish. In a large skillet, heat the olive oil. Add the pepperoni and cook over moderate heat until the fat is rendered about 3 minutes. Add the shiitake and cook until lightly browned and tender, about 5 minutes. Add the onion, bell pepper and a generous pinch of salt and cook, stirring occasionally, until softened and browned about 7 minutes; let cool completely.

Step 2. 

In a large bowl, beat the eggs with the milk, mustard, soy sauce, pepper and 2 teaspoons of salt. Add the cooled vegetable mixture, challah, ham, both kinds of cheese and the chopped scallions and mix well. Scrape the mixture into the prepared baking dish, cover with plastic wrap and refrigerate overnight.  Preheat the oven to 350°. Uncover the casserole and bake for about 50 minutes, until it’s just set and the top is browned. Let stand for 10 minutes, then top with thinly sliced scallions and serve with hot sauce.

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