Egg Casserole
Servings 10
Tender and fluffy egg casserole filled with fresh peppers, onions, mushrooms, zucchini, cheese, cream, and of course, eggs. Customize with sausage and other seasonal vegetables to feed a crowd or make ahead to freeze for busy nights.
Ingredients
- 6 oz. frozen spinach thawed, or 1 pound fresh spinach
- 8 oz. ground sausage optional
- 7 large eggs
- 8 oz. Monterey jack cheese shredded
- 1/4 cup shallot chopped
- 1/4 cup red pepper chopped
- 1/4 cup green pepper chopped
- 1/4 cup mushrooms chopped
- 1/2 cup chopped zucchini
- 1/2 cup cherry tomatoes chopped
- 1/2 cup heavy whipping cream
- 3/4 teaspoon dried dill
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat oven to 350˚ F.
- Drain all excess water from the spinach.
- In a large saucepan, saute your vegetables and meat in 1-2 T. of butter. Cook on medium high heat until the vegetables are tender and the meat is browned.
- While the vegetables cool down, get out a large bowl and add your eggs, cheese, spinach, cream, dried dill, salt and pepper. Mix it all together.
- Add your saucepan ingredients and stir it all together.
- Pour the casserole batter into a greased or non-stick mini loaf pan or muffin tin, filling them ¾ full.
- Bake the loaves at 350˚ F for 18-20 minutes or until you see the sides of them pull away from the pan.
Notes
This recipe can easily be doubled....or tripled!
Freezer ready? Freeze the loaves in a freezer safe bag or container for up to 2 months. When ready to serve, thaw in the refrigerator and bake for 20 minutes at 350 degrees or microwave them on a lower heat setting until heated through.
Nutrition
Serving: 1slice | Calories: 252kcal | Carbohydrates: 3g | Protein: 14g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 165mg | Sodium: 401mg | Potassium: 264mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2711IU | Vitamin C: 12mg | Calcium: 224mg | Iron: 2mg