I made a Veggie Egg Casserole that was so flippin easy! The taste was out of this world fantastic. Even my veggie phobic son loved it. Now that's saying something!!
If you want to make a more hearty version add cooked sausage or ham. So, so good. Definitely give this one a try. You won't regret it, I promise!
(I used whole grain to increase the fiber content)
2 cups shredded Monteray Jack or Swiss cheese
1/2 teaspoon black pepper
1 bunch asparagus, sliced into 1 inch pieces
3 roasted red peppers from a jor, sliced into 1 inch pieces
1 16 oz bag of frozen spinach, thawed with all the water squeezed out
1. Preheat oven to 325 F. In large skillet, cook onion, asparagus and mushrooms over medium heat with some olive oil, stirring frequently until onions are translucent. Add in the sliced roasted red pepper. In large mixing bowl, combine eggs, milk, mustard and salt; stir well.
2. Distribute half the bread evenly in a buttered 9 x 13 x 2 inch baking dish. Sprinkle with half the bread, half the veggies, and half the cheese. Repeat layering using remaining bread, veggies and cheese. Pour egg mixture evenly over casserole.
3. Bake uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly.
Labels: In the Kitchen, meatless meals, vegetables