Broccoli and Mushroom Egg Casserole

Broccoli and Mushroom Egg Casserole
Broccoli and Mushroom Egg Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    of a medium onion, diced

  • 2

    cups cooked frozen broccoli florets

  • 2-4

    oz roughly chopped button mushrooms

  • 8

    large eggs

  • 2

    Tbsp milk {preferably raw, organic, and/or grass fed}

  • 4

    oz shredded cheese cheddar or mozzarella

Directions

Preheat oven to 375 degrees. In an ovenproof skillet, saute a onion in a bit of butter. Once onions are nearly done, add the mushrooms. Saute until onions are translucent. Turn off the skillet. In a bowl, scramble the eggs with the milk. Add the cheese. Pour the egg and cheese mixture over the veggies in the skillet. Drop in the cooked broccoli and give it a stir. Place the entire skillet into the oven for 20-30 minutes {until eggs are done through – test with a knife in the center for doneness}.

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