Breakfast Egg Casserole

Name: Breakfast Egg Casserole
Ingredients: 1 tablespoon olive oil; 1 small red onion, chopped; 1 medium sweet red pepper, chopped; 1 medium green pepper, chopped; 1 cup sliced fresh mushrooms; 12 large eggs, lightly beaten; 1 can (12 ounces) evaporated milk; 1/2 cup all-purpose flour; 1 teaspoon baking powder; 1-1/2 teaspoons salt-free seasoning blend; 3/4 teaspoon salt; 1/4 teaspoon pepper; 4 cups shredded cheddar or Monterey Jack cheese

13 ingredients

2 steps

Ingredients

1 tablespoon olive oil
1 small red onion, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 cup sliced fresh mushrooms
12 large eggs, lightly beaten
1 can (12 ounces) evaporated milk
1/2 cup all-purpose flour
1 teaspoon baking powder
1-1/2 teaspoons salt-free seasoning blend
3/4 teaspoon salt
1/4 teaspoon pepper
4 cups shredded cheddar or Monterey Jack cheese

Directions

1

Preheat oven to 350°. In a large skillet, heat oil over medium heat. Add onion and red and green peppers; cook and stir 4-5 minutes or until crisp-tender. Add mushrooms; cook 2-3 minutes or until tender. Remove from heat.
2

In a large bowl, whisk eggs, milk, flour, baking powder and seasonings until blended. Stir in cheese and vegetable mixture. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 30-35 minutes or until set.