"vegggi- egg bake" w/an italian kick! mamma mia!
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
prep time
20 Min
cook time
55 Min
method
---
yield
6 serving(s)
Ingredients
- 1 tablespoon 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 cup sliced fresh mushrooms
- 1/2 cup shredded carrots
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper...salt is in the crackers
- 30 - premium- whole grain saltine crackers, coarsly broken
- 6 medium eggs
- 1 cup milk
- 1/2 cup grated parmesan cheese.........divided!
How To Make "vegggi- egg bake" w/an italian kick! mamma mia!
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Step 1Heat 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!!
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Step 2Note: Foto and recipe from Kraft Foods.Saltines.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Eggs
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Vegetables
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