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Breakfast Egg Casserole

Total Time

Prep: 15 min. Bake: 30 min.

Makes

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
Breakfast Egg Casserole Recipe photo by Taste of Home

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

  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.

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