Garden Vegetable Egg Bake
By lunchlady-2
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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
Details
Servings 6
Preparation time 20mins
Cooking time 250mins
Preparation
Step 1
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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