This veggie breakfast casserole is a flavorful and comforting dish, perfect for holiday mornings or any time you want a special breakfast.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, peeled and diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup baby bella or button mushrooms, sliced
- 12 large eggs
- ¼ cup 2% milk
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup cherry tomatoes, quartered
- ½ cup shredded mozzarella cheese
Instructions:
Preheat the oven to 375°F and spray a 9×13 baking dish with cooking spray. Set aside.
Heat a nonstick pan over medium heat and add olive oil. Once hot, add the diced onion and cook for 2-3 minutes until translucent.
Add the bell peppers and mushrooms to the pan, toss, and cook for 4-5 minutes until the mushrooms are soft and golden brown. Season with salt and pepper, and cook for an additional 1-2 minutes. Remove from heat and let cool for a few minutes.
In a medium mixing bowl, crack the eggs and whisk them together with the milk. Season with salt and pepper and whisk again to combine.
Spread the cooked veggies evenly in the prepared baking dish. Top with the quartered cherry tomatoes, then pour the egg mixture over the vegetables. Sprinkle shredded mozzarella cheese on top.
Bake in the preheated oven for 30-35 minutes, or until the eggs are set and lightly golden brown around the edges.
Remove from the oven and let cool slightly before slicing and serving.
Recipe Notes:
- Nutritional information is approximate and based on a recipe nutrition label generator.
