Breakfast

Vegetable Egg Casserole is for Breakfast.

Vegetable Egg Casserole takes 15 minutes to prepare.

Vegetable Egg Casserole takes 30 minutes to cook.

Vegetable Egg Casserole makes 6 servings.

The ingredients for Vegetable Egg Casserole are:

6 to 7 large eggs
8 oz Almond Milk or Soy Milk
1 cup cubed eggplant
1 cup chopped peppers
1 cup chopped cauliflower
1 chopped onion
1/2 cup shredded cheddar cheese
6 pieces bacon (optional) (I used ready-cook for ease-of-use, but low-sodium or turkey bacon would be healthier, just cook it a bit first before adding to the casserole)
olive oil or olive oil spray

Here is how you make Vegetable Egg Casserole:

Spray a 9x11 in baking dish (or something similar) with olive oil then add the eggs and milk to the dish and whip with a fork until well blended and slightly fluffy. If not using bacon, then add about 1/8 tsp of salt to the mixture and stir a bit more. Add the remaining ingredients to the egg/milk mixture and stir until well combined. Cook at 425 degrees for 30 minutes until the top is slightly browned. Let cool 10 minutes (until the top deflates a bit, which also allows it to finish cooking internally and set the eggs). Divide into 6 servings.Serving Size:?makes 6 1.5-in square pieces

The nutritional information for Vegetable Egg Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 175.2

• Total Fat: 11.0 g
• Cholesterol: 231.9 mg
• Sodium: 258.2 mg
• Total Carbs: 6.8 g
• Dietary Fiber: 1.8 g
• Protein: 12.1 g