Side Pannel
Easy Vegetable Egg Casserole -ii
Easy Vegetable Egg Casserole -ii
- Recipe Submitted by Twinkies on 06/11/2014
Category: Vegetarian, Casseroles
Ingredients List
- 18 large eggs
- 12oz package chopped broccoli, thawed
- 2-12oz packages of frozen peppers and onions (I got mine from Kroger), thawed
- 6oz shredded cheese (I used finely shredded mexican cheese)
- salt and pepper, to taste
Directions
1.Preheat oven to 350.
2.Make sure vegetables are thawed completely. You can pop them in the microwave if they are still frozen. Drain off excess liquid so your casserole doesn”™t get runny. If you”™re like me and don”™t want huge chunks of vegetables in your eggs, give them a quick chopping to your liking.
3.Crack eggs into a separate bowl. Add salt and pepper (not too much”¦you can always add more later) and then whisk together until whites and yolks are decently blended together (this was quite the little forearm workout for me!)
4.Add cheese (If you bought a standard 2 cup package, I would just eyeball it to leave 1/4 of the package still in there. I had already used some for something else, which is why I had 6oz left. Works out nicely because that is 6 servings of cheese and this casserole makes 6 servings) and mix until evenly distributed.
5.Add vegetables and mix thoroughly.
6.Spray a large baking or casserole dish with olive oil spray (or whatever spray you want) and add egg mix to pan.
7.Baked for 35-40 minutes, or until edges are lightly golden and center is set (no longer jiggly).
2.Make sure vegetables are thawed completely. You can pop them in the microwave if they are still frozen. Drain off excess liquid so your casserole doesn”™t get runny. If you”™re like me and don”™t want huge chunks of vegetables in your eggs, give them a quick chopping to your liking.
3.Crack eggs into a separate bowl. Add salt and pepper (not too much”¦you can always add more later) and then whisk together until whites and yolks are decently blended together (this was quite the little forearm workout for me!)
4.Add cheese (If you bought a standard 2 cup package, I would just eyeball it to leave 1/4 of the package still in there. I had already used some for something else, which is why I had 6oz left. Works out nicely because that is 6 servings of cheese and this casserole makes 6 servings) and mix until evenly distributed.
5.Add vegetables and mix thoroughly.
6.Spray a large baking or casserole dish with olive oil spray (or whatever spray you want) and add egg mix to pan.
7.Baked for 35-40 minutes, or until edges are lightly golden and center is set (no longer jiggly).
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