Taste of Home
Breakfast Egg Casserole
TOTAL TIME: Prep: 15 min. Bake: 30 min.
YIELD: 12 servings.
My husband and I raise ducks, so I create recipes using lots of eggs. He especially likes this breakfast casserole with veggies grown in his garden. —Nancy Zimmerman, Cape May Court House, New Jersey
Ingredients
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1 tablespoon olive oil
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1 small red onion, chopped
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1 medium sweet red pepper, chopped
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1 medium green pepper, chopped
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1 cup sliced fresh mushrooms
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12 large eggs, lightly beaten
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1 can (12 ounces) evaporated milk
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1/2 cup all-purpose flour
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1 teaspoon baking powder
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1-1/2 teaspoons salt-free seasoning blend
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3/4 teaspoon salt
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1/4 teaspoon pepper
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4 cups shredded cheddar or Monterey Jack cheese
Directions
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1.
Preheat oven to 350°. In a large skillet, heat oil over medium heat. Add onion and red and green peppers; cook and stir 4-5 minutes or until crisp-tender. Add mushrooms; cook 2-3 minutes or until tender. Remove from heat.
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2.
In a large bowl, whisk eggs, milk, flour, baking powder and seasonings until blended. Stir in cheese and vegetable mixture. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 30-35 minutes or until set.
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