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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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I love this egg casserole because it doesn't have any bread in it. So, it's more like a quiche. We like to serve this with fresh fruit, bagels and orange juice. Ingredients:
12 eggs, beaten |
1 cup low fat evaporated milk |
2 teaspoons dry mustard |
salt and pepper |
2 cups shredded cheddar cheese |
1 cup cooked ham, chopped |
1 (8 ounce) can sliced mushrooms, drained |
1/2 cup green pepper, chopped |
1/2 cup red pepper, chopped |
1/4 cup green onion, finely chopped |
Directions:
1. In a large bowl, whisk the eggs, milk, mustard, salt and pepper together.
2. Stir in cheese, ham, mushrooms, peppers and onion.
3. Pour into a lightly greased 9x13 pan, and bake uncovered at 325 degrees for about 45 minutes.
4. Cool slightly before cutting into squares.
5. You may refrigerate this overnight before baking.
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