Garden Vegetable Egg Bake

By lunchlady-2

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

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