"VEGGGI- EGG BAKE" w/an ITALIAN KICK! MAMMA MIA!
|Categories:||Breakfast Casseroles, Eggs, Vegetables, Other Snacks, Side Casseroles|
|Keywords:||mushrooms, Onion, eggs, cheese, Casserole, zucchini, overnight, PEPPERS, vegetables, Carrots, bell, saltines, over, night|
|1 Tbsp||olive oil|
|1||each.....zucchini, and a small yellow squash, cut lengthwise in half & sliced crosswise.|
|1||red bell pepper...chopped|
|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|
|1/2 c||grated parmesan cheese.........divided!|
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DirectionsHeat 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!!Note: Foto and recipe
from Kraft Foods.Saltines.