Baked Eggs with Leeks & Sun-Dried Tomatoes

• 1 Half Stick (1/4 cup) Land O Lakes Butter
• 3 medium (2 1/2 cups) leeks, chopped
• 1 (8-ounce) package sliced fresh mushrooms
• 1 (3-ounce) package sun-dried tomatoes, chopped
• 2 cups Land O Lakes Half & Half
• 8 ounces (2 cups) shredded Italian-blend cheese
• 1/3 cup chopped fresh basil leaves
• 12 Land O Lakes Eggs
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons chopped fresh parsley

1. Heat oven to 325F.
2. Spray bottom of 13x9-inch glass baking pan with no-stick cooking spray.
3. Set aside.
4. Melt 2 tablespoons butter in 12-inch skillet until sizzling.
5. Add leeks; continue cooking over medium-high heat 4-5 minutes or until tender.
6. Spoon leeks into prepared pan.
7. Melt remaining butter in skillet until sizzling.
8. Add mushrooms; cook 3-4 minutes or until softened.
9. Spread mushrooms evenly over leeks.
10. Place sun-dried tomatoes evenly over mushrooms.

butter, leeks, mushrooms, tomatoes, italianblend cheese, fresh basil, eggs, salt, pepper, parsley

Taken from www.landolakes.com/recipe/3938/baked-eggs-with-leeks-sun-dried-tomatoes (may not work)