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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

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Egg and Vegetable Casserole Recipe

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This recipe for Egg and Vegetable Casserole, by , is from The Birkmeier Family Favorites Cookbook , 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!
Contributor:  
Contributor:  
Judy Birkmeier
Category:
Category:
Ingredients:  
Ingredients:  
4 T butter
2 C sliced mushrooms
1 Zucchini halved and sliced
½ C chopped onion
½ C chopped red bell pepper
8 slices gluten free bread OR 4 opened English muffins, toasted
2 cloves garlic
1 T Italian seasoning OR 1t basil, 1t oregano
1 t salt and pepper
2 C milk
6 eggs beaten
2 C shredded cheddar
Optional 2T bacon for flavor, or add meat if desired
Directions:
Directions:
Preheat oven to 400º

In skillet, saute veggies in butter ~6min until tender. Set aside

Toast bread/muffins and lay them side by side in bottom of greased 9/13" cake pan.

Beat eggs and mix with milk and seasonings. Add veggies and 1½ C of cheese. Pour over bread in pan. Sprinkle with remaining cheese.

Bake uncovered 25min, or until knife inserted comes out clean. Let stand 10min before serving
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30min plus baking time ~1hr total
Personal Notes:
Personal Notes:
This is great for dinner, company breakfast, brunch, showers, or early am tailgating!

 

 

 

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