We can wine and dine our way through the week but when it comes to the weekends, nothing is better than savory brunch fare and a glass of bubbly. There is something about sparkling wine which makes the start of a day so much better! And to be fair to all of those who love to sleep in and enjoy a mid morning meal, bubbles and brunch are terrific any day of the week!
Each year, Mr. Grape Experiences and I have good friends come to our house at the lake for a relaxing fall weekend and I love to serve a special recipe on Sunday morning. Last week, our friends arrived for a fun filled day of target shooting, wine tasting, dining at a new (to us) restaurant, and engaging in a bit of late night tippling at a local hangout.
Sunday morning had new meaning as we took our first taste of with this delicious Mexican Egg Casserole (easily prepared the day before, refrigerated, and baked when I woke up) and a glass of Mionetto Prosecco Brut. All of us loved the subtle zing of the green chiles and hot pepper sauce, a quick eye opener to be sure. Although I served the eggs with fresh fruit and muffins only, you may want to have salsa for those who prefer a more spicy taste.
Don’t forget to pop the cork of the dry and fresh Prosecco which added effervescence and a delicious counterpoint to those wake-me-up flavors. With aromas of citrus and a touch of freshly picked golden apples, the Mionetto Prosecco Brut was light and balanced and can easily be enjoyed on its own or as an ingredient in a Bellini. Cost is around $15.
Mexican Egg Casserole
- 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 12 eggs (lightly beaten)
- 4 cups shredded Monterey Jack cheese (divided)
- 2 cups cottage cheese
- 2 plum tomatoes (seeded and diced)
- 1 can chopped green chilies (4 ounces, drained)
- 1/2 teaspoon hot pepper sauce
- 1 teaspoon dried oregano
- 2 tablespoons fresh cilantro (minced)
- 4 green onions (sliced)
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- salsa (optional)
|In a large bowl, combine the flour and baking powder.|
|Add the eggs, 3 1/2 cups Monterey Jack cheese, cottage cheese, tomatoes, chilies, onions, hot pepper sauce, oregano, cilantro, salt and pepper.|
|Pour into a greased 13 x 9 inch baking dish.|
|Sprinkle with the remaining Monterey Jack cheese.|
|Bake, uncovered, at 400 degrees for 15 minutes.|
|Reduce heat to 350 degrees, bake 30 minutes longer or until a knife inserted near the center comes out clean.|
|Let stand for 5 minutes before cutting. Serve with salsa if desired.|
|Pour a glass of bubbles and enjoy!|
Cheers to bubbles and brunch…any day of the week! ~ Cindy