We love this Egg Vegetable Casserole because it feeds a crowd!
Prep Time10minutes
Total Time50minutes
Ingredients
18eggs
Splash of skim milk
Salt and pepper to taste
Spike seasoning
Olive oil
1/2red pepperdiced
1/2yellow pepperdiced
1/2red oniondiced
1cupof fresh spinachchopped
3Roma tomatoesdiced
1cupmozzarella cheeseshredded
Parmesan cheeseshredded
Instructions
In a large bowl, whisk together the 18 eggs. Add a splash of milk. Add salt and pepper to taste. We also used Spike seasoning, 1-2 teaspoons. If you don't have this, try Italian seasoning instead.
In a large skillet, saute the peppers and onion in a little bit of olive oil. Add in the spinach for a minute or two. Pour the eggs in a greased 9 by 13 Pyrex dish. Add in the sauteed veggies and tomatoes. Stir everything in the pan. Stir in mozzarella cheese. Make sure everything is distributed evenly.
Bake in a 350 degree oven for about 35-40 minutes or until the eggs are set and golden.
Sprinkle the casserole with Parmesan cheese if you wish.