If you’re like us, you LOVE breakfast food! One of our favorites is our farm fresh eggs straight from my chickens in our backyard! This “eggcellent” casserole recipe combines some of our favorite vegetables and tastes all in to one, and offers a quick breakfast that lasts several days!
(recipe derived and modified from nutritionistreviews.com)
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 8+
Ingredients:
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2 cups baby spinach, chopped
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1 cup onions, chopped
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1/2 cup bell pepper (color of your choice), diced
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1 clove garlic, minced
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1 tsp. black pepper
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10 eggs
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1/4 cup milk
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1/4 cup parmesan cheese
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1/2 cup mozzarella cheese
Directions:
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Preheat oven to 375 degrees.
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Spray 9×13 inch casserole dish with nonstick spray.
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Combine all vegetables, garlic, and pepper in a bowl – mix well. Pour mixture into casserole dish.
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Whisk eggs with milk and pour over vegetable mixture in casserole dish.
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Top with a layer of parmesan cheese, and then a layer of mozzarella cheese.
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Bake for 28-30 minutes, until eggs are cooked through.
