Recipe by 5MOM
"Another husband-approved recipe. Made a couple times recently because of how easy it is to make! This recipe is easy to double or triple, but you may have to cook a bit longer if doing so."
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shredded Cheddar cheese
red bell pepper, diced
green onions, chopped
minced garlic, or to taste
salt and ground black pepper to taste
This was a nice brunch, and definitely something different for my family. I swapped out the green onion from some red onion(1/4 cup) and added a big handful of chopped mushrooms as well. Both which i sauteed quickly before adding to egg mixture. I also decided to fry the bacon up first(i used 9 slices)to render out the fat.Seems odd to me to add the bacon in just as is. I chose to bake mine in a 9inch pie plate, and it took a total of 33 minutes. Will be making this again! Thanks for the recipe!
I had some leftover philly cheesesteak filling that I added to this egg bake. That negated the green onion or red pepper. Because I am doing a Pantry Challenge, I happened to be out of "fresh" bacon so I used a partial bag of real bacon bits I had in my fridge. I also used up some leftover evaporated milk that I had in the fridge instead of regular milk. I made no other changes. After this came out of the oven, I served it with sour cream/homemade salsa on top and made it more filling with baked hashbrowns and buttered whole wheat toast. NO leftovers. I would make this again. Very tasty.
* Percent Daily Values are based on a 2,000 calorie diet.
Super Easy Egg Casserole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 209
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