Sunday, June 14, 2015

White Cheddar Bundt Dinner #FWCon #WisconsinCheese

I'm just crazy about white cheddar cheese, especially #WisconsinCheese these days!  It's become my absolute favorite go to ingredient to whip up something marvelous and easy when everyone is famished!
When easy is really important I also go to eggs as my main protein source....hey you almost always have eggs in the fridge right?  Eggs like chicken can be used a million ways...well maybe not quite a million but just about and this White Cheddar Bunt Dinner is one of my top favorites!

Anyway back to this White Cheddar Bundt Dinner recipe....my family absolute loves it and I'm thinking yours will too! 

Before we get to the recipe itself I want to give a shout out to the Food and Wine Conference July 17-19 in beautiful Orlando! This is, in my opinion, THE best of the food blogger get togethers!  There will be amazing speakers, the chance to learn how to better our blogs, market ourselves,  taste great food and get the chance to meet in person; what can be better than that! Go take a look at all the happy faces toasting the conference on the home page of the web site and while there take a look around and see all that is in store!

Feeling creative yet?  Well if you are, enter this contest too...it is open to all conference attendees and boy oh boy the prizes are fantastic....like having your conference paid for! Go for it!  I can't wait to see what you create and I look forward to meeting up at the conference!  GOOD LUCK!

PS.....IF you have any leftovers they are perfect to send for lunch or even a grab and go breakfast!  I think that makes it triple easy!




12 Eggs
2 shredded carrots (no carrots?, substitute with frozen thawed spinach or other veggies)
4 T. Butter Divided
1 C. Whole Milk
1 t. Pepper
½ t. Salt
3 T. Fresh Thyme
4 T. Chopped Chives
1 Sweet Onion Minced
8 Slices Genoa Salami julienned
2 Dozen Par Boiled Asparagus Spears
2 C. Grated white Cheddar divided
 Melt 2 T. butter in large sauté pan. Add onion & carrots. Sauté over medium high for 5 minutes.
Cover and reduce heat to low for 10 minutes. Remove from heat and cool slightly.
Break eggs into large bowl and whisk until well incorporated.
Cut asparagus into 1 inch pieces and add to the eggs.
Gently mix chives, thyme, flour, salami and milk into the eggs.
Add Salt & pepper, onion carrot mixture and 1 ½ cup cheddar; whisk again until blended.
Use remaining 2 T. butter to coat the inside of a bunt pan.
Pour the egg mixture into the bunt pan and top with remaining cheddar cheese.
Bake in a preheated 350 degree oven for 45 minutes.
Turn out onto serving platter. 
Serve hot for dinner, warm for lunch and even cool just out of the fridge for breakfast on the run!


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