Breakfast Egg Casserole Recipe

Breakfast Egg Casserole Recipe
Breakfast Egg Casserole Recipe photo by Taste of Home
Publisher Photo

Breakfast Egg Casserole Recipe

Be the first to add a review
Publisher Photo
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, NJ
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 1 tablespoon olive oil
  • 1 small red onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium green pepper, chopped
  • 1 cup sliced fresh mushrooms
  • 12 large eggs, lightly beaten
  • 1 can (12 ounces) evaporated milk
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1-1/2 teaspoons salt-free seasoning blend
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups shredded cheddar or Monterey Jack cheese

Directions

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.
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. Yield: 12 servings.
Originally published as Breakfast Egg Casserole in Simple & Delicious October/November 2015

Nutritional Facts

1 piece: 300 calories, 20g fat (11g saturated fat), 235mg cholesterol, 517mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 19g protein.

  • 1 tablespoon olive oil
  • 1 small red onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium green pepper, chopped
  • 1 cup sliced fresh mushrooms
  • 12 large eggs, lightly beaten
  • 1 can (12 ounces) evaporated milk
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1-1/2 teaspoons salt-free seasoning blend
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups shredded cheddar or Monterey Jack cheese
  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.
  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. Yield: 12 servings.
Originally published as Breakfast Egg Casserole in Simple & Delicious October/November 2015

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBreakfast Egg Casserole

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review