Egg and Veggies Breakfast casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Egg, fresh, 7 large Onions, raw, 1 medium (2-1/2" dia) Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia) Mushrooms, fresh, 1 cup, pieces or slices Zucchini, 1 cup, sliced Monterey Cheese, 1 cup, shredded Bacon, 4 medium slices, cooked (raw product saltpepper
Turn oven on to 350 degrees.
Fry bacon and in the meantime chop all the vegetables into small chunks - slice mushrooms.
Transfer bacon on to paper towel and once bacon cools down a little, cut it into smaller pieces ( 1" or so).
Arrange all vegetable and bacon in a casserole dish, sprinkle with salt and pepper to your preference and mix well. Sprinkle the shredded cheese over the entire casserole to cover everything. Put in the oven and bake for about 40-45 minutes (until veggies are soft).
Serving Size: Makes 4 slices
Number of Servings: 4
Recipe submitted by SparkPeople user DSWHITE.
Fry bacon and in the meantime chop all the vegetables into small chunks - slice mushrooms.
Transfer bacon on to paper towel and once bacon cools down a little, cut it into smaller pieces ( 1" or so).
Arrange all vegetable and bacon in a casserole dish, sprinkle with salt and pepper to your preference and mix well. Sprinkle the shredded cheese over the entire casserole to cover everything. Put in the oven and bake for about 40-45 minutes (until veggies are soft).
Serving Size: Makes 4 slices
Number of Servings: 4
Recipe submitted by SparkPeople user DSWHITE.
Nutritional Info Amount Per Serving
- Calories: 305.3
- Total Fat: 20.6 g
- Cholesterol: 358.9 mg
- Sodium: 378.8 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 1.8 g
- Protein: 22.9 g
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