Egg and Veggie Casserole


I attended a breakfast for grieving parents last weekend (more on this at a later post). We had an egg casserole that was to.die.for. The girls and I immediately decided that we had to make it at home. It quickly hit this weeks menu plan and is so easy peasey..using whatever veggies you have on hand.


10 eggs, beaten

pinch each of pepper, salt, garlic powder, onion powder

3 tbsp melted butter (let cool before adding to egg mixture)

1 small green pepper chopped

1 small onion chopped

3/4 cup shredded cheese

3 large white potatoes peeled and shredded

*Tip-replace the onion and green pepper with any other veggie (spinach, asparagus, mushroom, tomoatoes, leeks, kale)

*This recipe is for one round baking pan.

To Do:

  1. Be sure to spray baking pan
  2. Mix all ingredients together, add to baking pan and bake at 400 for about 30 minutes, or until knife inserted in middle comes out clean.

This is great to serve for breakfast the next day as well, or even eat cold for a quick lunch.


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