Page 107 - Parents Magazine (December 2019)
P. 107
Prep the recipe through
Step 4, then cover and
refrigerate overnight. In
the morning, bake as
directed, adding at least
20 minutes to the
baking time, until the
center is hot.
Savory Breakfast 1/2 cup fresh parsley leaves, about 12 minutes. With the paper facing you. Spread the mushroom
Yule Log finely chopped as a handle, transfer the eggs to mixture over the eggs, leaving
1/4 cup sour cream a rack; let cool to warm. a 1-in. border at the top end.
Active Time 25 minutes 2 Tbs. finely grated Parmesan Roll up the eggs from the bottom
Total Time 45 minutes cheese 3. Meanwhile, in a food processor, end to form a log. Repeat with
Makes 8 servings pulse together the mushrooms the second log, if necessary.
M A K E IT and onion in two batches until
INGR EDIENTS Transfer the log(s) to a clean
1. Preheat the oven to 350°F. finely chopped. In a large skillet,
Nonstick cooking spray parchment-lined baking pan
Line two 9x13-in. baking pans or heat olive oil over medium heat.
12 eggs one large rimmed baking pan Add the mushrooms, onion, and cover with foil.
1/4 cup milk with parchment paper and lightly thyme, remaining 1/2 tsp. salt, and 5. Bake until the eggs and filling
3/4 tsp. kosher salt, divided spray the paper with nonstick pepper. Cook, stirring often, until are hot throughout, 15 to
1 lb. white button or cremini cooking spray. the vegetables are softened and 20 minutes. Sprinkle with the
mushrooms all the water evaporates, 5 to Parmesan cheese.
2. In a large bowl, whisk together
1 small onion, coarsely chopped 7 minutes. Stir in the parsley and
the eggs, milk, and 1/4 tsp. salt. NUTRITION PER SERVING 159 calories;
1 Tbs. olive oil Pour the eggs into the prepared sour cream. Let cool to warm. 12g protein; 11g fat (4g sat. fat);
1/2 tsp. dried thyme pan(s), dividing them evenly 4. Position the eggs on the 4g carbs; 1g fiber; 2g sugar; 2mg iron;
1/4 tsp. ground black pepper if using two pans. Bake until set, counter so that a short end is 78mg calcium; 358mg sodium
