Easy egg casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8.0 large Scrambled Egg1.0 cup Mushrooms, canned1.0 serving Milk Reduced Fat Milk 2% Great Value ( 1 cup serving)1.0 serving 3 Pepper & Onion Blend, Kroger (frozen) - 1 cup0.5 cup Aldi's Happy Farms Shredded Mild Cheddar Cheese (1/4 C)
Preheat oven to 350°
I used an 8x8 glass baking dish, greased with oil
First, in an medium frying pan I sauteed the peppers just until they were no longer frozen then added chopped up mushrooms to pan. I let the veggies simmer with a pat of butter, some garlic powder, onion powder and old bay for about 4 minutes, then removed from heat.
Secondly, in a separate bowl, I mixed the eggs with the milk along with sprinkles of the following, pinch of salt & cayanne pepper, black pepper, onion & garlic powder with a dash of hot sauce then whisked till blended. Then mix in the veggies and cheese.
Pour mixture into baking dish, I cut one pat of butter broken into tiny pieces and dotted throughout dish. I placed in the oven for 20 minutes, added more cheese on top and cooked for another 8 minutes. (It is thoroughly cooked once knife comes out clean from center)
Serve once set!
Serving Size: Cut into 12 small pieces or 6 large squares
Number of Servings: 6.0
Recipe submitted by SparkPeople user RAELYN88.
Number of Servings: 6.0
Recipe submitted by SparkPeople user RAELYN88.
Nutritional Info Amount Per Serving
- Calories: 196.9
- Total Fat: 13.5 g
- Cholesterol: 241.2 mg
- Sodium: 315.5 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 0.9 g
- Protein: 13.0 g
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