"VEGGGI- EGG BAKE" w/an ITALIAN KICK! MAMMA MIA!

Nancy J. Patrykus

By
@Finnjin

It seems like we are all in a hurry in the mornings.
So here is a wonderful no meat recipe that can be put together the night before.
Refrigerate, and then bake when ready to enjoy a nice luncheon dish or ready for after church on sunday!
Maybe toast and couple sausages on the side??? YEAH!!
This recipe is from my hospital buddy. She raves about it.
Nancy...2/25/13


Featured Pinch Tips Video

Rating:

Comments:

Serves:

6

Prep:

20 Min

Cook:

55 Min

Ingredients

1 Tbsp
olive oil
1
each.....zucchini, and a small yellow squash, cut lengthwise in half & sliced crosswise.
1
red bell pepper...chopped
1 medium
onion...sliced
1 c
sliced fresh mushrooms
1/2 c
shredded carrots
1/2 tsp
garlic powder
1/2 tsp
ground black pepper...salt is in the crackers
30
premium- whole grain saltine crackers, coarsly broken
6 medium
eggs
1 c
milk
1/2 c
grated parmesan cheese.........divided!

Directions Step-By-Step

1
Heat oil in a large skillet on medium heat.
Add vegetables, cook and stir 5 min.
Remove from heat.
Layer crackers and vegetables mixture into a 2qt. casserole dish, that has been spread with cooking oil spray.
Whisk together eggs and milk till blended.
Stir in 1/4 cup of cheese, pour it over the vegetable mixture.
Refrigerate for several hours, or overnight.
Heat oven to 325F.
Bake casserole, uncovered, 45-50 minutes, or untill a knife inserted in the center comes out clean.
Top with the remaining 1/4 cup of cheese.
Serve and enjoy!!
2
Note: Foto and recipe
from Kraft Foods.Saltines.