Veggie Breakfast Casserole

This post was contributed by Lolo Home Kitchen.

Ingredients

  • Olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 1  green bell pepper, diced
  • 1 cup sliced mushrooms
  • 1 cup diced cherry tomatoes
  • 12 eggs
  • 1/4 cup Hiland Dairy heavy cream (or Hiland Dairy Milk)
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 1/2 cup shredded mozzarella cheese

Instructions

  • Preheat the oven to 375 degrees. Spray a 9×13 baking dish with nonstick cooking spray and set aside. 
  • Heat a medium-sized pan over medium heat and drizzle olive oil in the pan. Add the diced onion and cook for 2-3 minutes. Add the red and green bell peppers plus mushrooms to the pan. Cook for another 2-3 minutes until the mushrooms start to get softer.
  • Remove from the heat and pour veggies into the baking dish, set aside to cool slightly while you prepare the eggs. 
  • In a medium-size bowl, whisk together the eggs, Hiland Dairy heavy cream or milk plus the salt and pepper. Whisk until thoroughly combined. 
  • Next, add the sliced cherry tomatoes over top of the cooked veggies in the baking dish. Then pour the egg mixture over top of everything. 
  • Sprinkle mozzarella cheese over top of the dish. Bake for 30-40 minutes or until the egg mixture is set and the edges are starting to turn golden brown. 
  • Remove from the oven and sit for a few minutes before slicing and serving. Enjoy!