Swiss Skillet-Baked Eggs

• 6 Large Eggs, Divided
• 1/4 cups Milk Or Half-and-Half
• 1/4 teaspoons Sea Salt
• 1/8 teaspoons Black Ground Pepper
• 1/3 cups Swiss Cheese, Shredded
• 2 Tablespoons Unsalted Butter
• 1 Small Onion, Diced
• 1 clove Garlic, Minced
• 2 Large Button Mushrooms, Thinly Sliced
• 1 cup Baby Kale Mix Or Spinach Mix
• 1 cup Cooked Turkey (or Ham), Shredded
• 2 Tablespoons Shredded Cheddar Cheese
• Freshly Ground Black Pepper
• 6 Cherry Tomatoes, Halved
• Fresh Parsley Leaves

1. Preheat oven to 400u0b0F.
2. Whisk two eggs in a medium bowl until beaten; add milk or half-and-half, salt and pepper; mix well. Stir in swiss cheese; set aside.
3. In a 10-inch cast iron skillet, melt butter over medium heat; increase heat to medium-high, add onion and garlic, cook until fragrant, about 2 minutes.
4. Add mushrooms and greens in the skillet, cook until greens are just about to wilt, about 1 minute. Stir in turkey (or ham). Pour cheese and egg mixture into the skillet; quickly arrange and make all ingredients lay evenly in the skillet. Let it cook, undisturbed until the eggs just begin to set, about 45 seconds.
5. Remove from heat. Use a spoon to make 4 wells in the mixture in the skillet; break an egg into each well; sprinkle with cheddar cheese; baked for 8-10 minutes, or until the egg whites are set and the yolks are still runny.
6. Garnish with freshly ground pepper, tomatoes and fresh parsley leaves.

eggs, ubc, ubc, black ground pepper, swiss cheese, butter, onion, clove garlic, button mushrooms, mix, turkey, cheddar cheese, freshly ground black pepper, tomatoes, parsley

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/swiss-skillet-baked-eggs/ (may not work)