Farmer's Breakfast Casserole
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Serves: 6-8 servings
 
Ingredients
  • 2 cups chopped fresh vegetables (i.e. bell pepper, onion, mushrooms, asparagus)
  • 2 cups fresh baby spinach, chopped
  • 1 tablespoon olive oil (depending on your pan)
  • ½ cup shredded low-fat mozzarella cheese
  • 12 eggs
  • 2 tablespoons milk
  • Salt and pepper, to taste
Instructions
  1. Preheat oven to 375 degrees F. Spray a glass casserole dish with non-stick spray or mist with olive oil.
  2. Wash vegetables and let drain dry. Heat a small amount of olive oil in heavy frying pan and sauté the bell pepper, onion, mushrooms and/or asparagus, until they begin to soften, about 5 minutes. Add spinach and cook 1-2 minutes, or until it begins to wilt.
  3. vegetables into a casserole dish and top with shredded mozzarella cheese. Break eggs into mixing bowl, add milk, half and half, or cream and season if you'd like. Beat eggs for a few minutes, until whites and yolks are well combined, then pour over vegetables and cheese.
  4. Bake about 45-55 minutes, until eggs are well set, cheese is melted, and casserole is barely starting to brown. Serve hot, topped with sour cream if desired.
  5. Note: This can be refrigerated and re-heated in the microwave. Egg casseroles can also be frozen, then thawed in the refrigerator and reheated.
Recipe by In Good Taste at https://ingoodtaste.kitchen/farmers-breakfast-casserole/