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Italian Egg Casserole Recipe

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This recipe for Italian Egg Casserole is from The Burnham Family Cookbook Project, 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:  
5.5 oz box zesty Italian Croutons
1/4 cup butter
1 onion, chopped
8 oz pkg sliced fresh mushrooms
1 cup chopped roasted red bell pepper
2 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
2 cups shredded cheddar cheese
10 eggs
2 cups half and half
2 tsp Italian seasoning
1/2 tsp salt
Directions:
Directions:
Lightly grease 9X13 baking dish. Sprinkle croutons evenly over bottom of baking dish and set aside. In large skillet, melt butter over medium heat. Add onion and mushroom. Cook 5 minutes or until tender. Add bell pepper and spinach. Cook 2 minutes. Spoon mixture evenly over croutons. Sprinkle evenly with cheese. In medium bowl, whisk together eggs and half and half,, Pour over cheese. Sprinkle with Italian seasoning and salt. Cover and refrigerate for 8 hours. Preheat oven to 350. Bake for 45-55 minutes, or until puffed and set. Let stand for 5 minutes before serving.

 

 

 

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