Egg and Veggie Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Cook 1 cup of grits in 4 cups of water with salt and butter. I used 164 grams Geechie Boy Mill Jimmy Red Grits, a stone ground heritage corn grown in the Carolinas. 4 cup (8 fl oz) Water, tap 0.25 tsp Salt 2 tbsp Butter, unsalted Add 0.3 cup Great Value Instant Nonfat Dry Milk Powdered, and stir well when grits are cooked. Remove from heat. In large mixing bowl, Add 2 cup, chopped or diced Broccoli, fresh and set aside to cool. Add 0.25 serving Red Onion (1 srv = 1 med onion) chopped Set aside. Wash and slice 6 oz Tomato, grape (3oz = appro 12 tomatoes) Set aside. Slice after washing 3 oz baby bella mushrooms Scramble 4 large Egg, fresh, whole, raw along with these spices:0.5 tsp Pepper, red or cayenne 1 tsp Garlic powder 0.5 tbsp Parsley, dried Stir egg mix into grits and broccoli and onion mix. Slice 3 oz mushrooms for bottom of pan and for topping Prepare rectangular casserole with Pam spray. Cover bottom with mushroom layerPut half of grits mix into dish. Add 2 slices of the 4 servings of Sargento Deli Style Sharp Cheddar Sliced Cheese over grits mix. Put remainder grits mix on top. Cover with remaining mushrooms and 1 of cheddar cheese. Cut this up to dot the top. Cook in preheated 350F oven for 45 minutes or until toothpick comes out clean when inserted in the middle.
Preheat oven to 350F and cook for 45 minutes
Serving Size: Makes 4 servings about 4 inches square
Number of Servings: 4
Recipe submitted by SparkPeople user REVCORNIE.
Number of Servings: 4
Recipe submitted by SparkPeople user REVCORNIE.
Nutritional Info Amount Per Serving
- Calories: 387.6
- Total Fat: 16.6 g
- Cholesterol: 175.0 mg
- Sodium: 357.2 mg
- Total Carbs: 41.9 g
- Dietary Fiber: 3.4 g
- Protein: 17.6 g