Garden Vegetable Egg Bake

Garden Vegetable Egg Bake
Garden Vegetable Egg Bake

PREP TIME

20

minutes

TOTAL TIME

250

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

250

minutes

SERVINGS

6

servings

Ingredients

  • 1

    T. olive oil

  • 1 each

    zucchini and yellow squash, cut lengthwise in half, sliced crosswise.

  • 1

    red pepper, chopped

  • 1

    onion, sliced

  • 1

    cup sliced fresh mushroom

  • 1/2

    cup shredded carrots

  • 1/2

    tsp garlic powder

  • 1/2

    tsp black powder

  • 30

    Saltine crackers, coarsley broken

  • 6

    eggs

  • 1

    cup milk

  • 1/2

    cup grated parmesan cheese, divided

Directions

1. Heat oil in large skillet on medium-high heat. Add vegetables, cooke and stir 5 minutes. Stir in seasonings. Remove from heat. 2. Layer crackers and vegetable mixture in 2 qt casserole sprayed with cooking spray. 3. Whisk eggs and milk until blended. Stir in 1/4 cup cheese; pour over vegetable mixture. Refrigerate several hours. 4. Heat oven to 325 degrees. Bake casserole, uncovered 45-60 minutes or until knife inserted in center comes out clean. Top with remaining cheese.6

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