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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Breakfast Veggie Casserole Recipe

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This recipe for Breakfast Veggie Casserole is from Grossman Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 c. Canadian bacon, diced
8 slices whole-wheat bread
3/4 c. red onion, diced
3/4 c. sweet red peppers, diced
3/4 c. zucchini, diced
12 eggs
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. Mexican-style cheese, shredded
Directions:
Directions:
Preheat oven to 400º. Coat a 9x13 baking dish with cooking spray. Lay the bread in the bottom of the dish and firmly press into pan; set aside. Coat a saute' pan with cooking spray; heat over medium high heat. Add Canadian bacon and cook for a few minutes. Remove the bacon from the pan and set aside. Coat the same pan with spray and add onion, red pepper and zucchini; cook, stirring occasionally, until vegetables soften and onion is translucent, about 3-5 minutes. Promptly remove from heat; set aside to cool. In a medium bowl, whisk together eggs, salt and pepper until well combined; stir in cooked vegetables with cheese. Pour into the baking dish. Bake uncovered, until a knife inserted into center comes out clean, about 30-45 minutes. Remove promptly from oven; let sit for 5-10 minutes before serving. 8 servings. * This dish can be assembled the night before and then baked the next day.

 

 

 

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