Veggie-Bean Brunch Casserole
I made this recipe with items that I had on hand so I had to alter it a decent amount but it turned out to be amazing.
Instead of the bell peppers, I used mushrooms and instead of the lima beans, I used lentils. Instead of parsley, I used green onions .
I am not one to overcook veggies so I didn't necessarily time how long I sauteed everything. I did not do the onions for the extra five minutes at the beginning and simply added the tomatoes and garlic right away. (I also used 2.5 roma tomatoes because that's what I had.) Mushrooms cook very quickly so I added those towards the end of the sauteing process. I threw in some cumin, seasoned salt, and pepper, a little "Slap yo Mama" seasoning, and a dash of chili powder.
I added the lentils towards the end as well as the green onions and then moved it to my baking dish. I added the eggs which I had whisked in a bowl prior to, a dash of butter, then baked for about 15 minutes. I was worried how it would turn out but the lentils are what made this dish. They have the best flavor and are very good for you. I am so glad I did not use lima beans. Awesome recipe!
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Jun. 2, 2014