Egg Casserole with Vegetables
Posted By Vardhini On May 3, 2014 @ 2:16 pm In American,Breakfast,Gallery,Kid Friendly | 2 Comments
While talking to my friend Rachel, she casually mentioned this egg casserole that she had made sometime back. I asked her for the ingredient list and decided to try it out at home. It used simple ingredients and I had this big loaf that needed to be finished. The nice part is that it takes minutes to put together and you can stick it in the fridge to bake later. This would be perfect to bring to a breakfast potluck at work since you can put it together the previous night and just bake it the next day. It is best eaten warm though. Off to the recipe.
Egg Casserole
Casserole with bread, eggs and vegetables.
Ingredients:
- oil - 1 tbsp
- potatoes - 1 1/4 cup - julienne strips
- onion - 1/2 cup - chopped
- bell pepper - 3/4 cup - chopped
- salt - to taste
- pepper - to taste
- bread - 6 cups - tightly packed - about 3/4 of a 9 x 5 loaf (cut into cubes)
- cheese - shredded - as needed to sprinkle on top
- For Egg Mixture
- eggs - 6
- milk - 2 - 2 1/2 cups
- salt - to taste
- pepper - to taste
- cheese - 1/2 cup - shredded
Instructions:
Heat oil and add potatoes. Saute for about 5 minutes. Then add the onion, bell pepper, salt and pepper and saute until the vegetables are done.
Mix the ingredients for egg mixture and add the cooked vegetables to it.
Chop bread into big chunks and spread in a 9 x 13 pan. Pour the egg mixture over it and place in fridge for about 4 hours. If the mixture looks dry at the end of 4 hours add a little milk.
Bake in a 350F preheated oven for about 45 min to an hour. (I kept it covered for about 20 minutes and then uncovered for the rest of the duration.) Finally sprinkle some cheese and broil.
Serve warm.
2 years ago: Bonda - South Indian Snack
3 years ago: Bottle Gourd - Peanut Fry
Pictorial
1. Heat oil and add potatoes.
2. Saute for about 5 minutes.
3. Add onion, bell pepper, salt and pepper.
4. Saute for a few minutes until the vegetables are done.
5. Mix the ingredients for egg mixture.
6. Add the cooked vegetables to it.
7. Chop bread into big chunks and spread in a 9 x 13 pan.
8. Pour the egg + veggie mixture over it.
9. Keep in fridge for about 4 hours. If the mixture looks too dry after 4 hours, add a little milk.
10. Bake in a 350F preheated oven for about 45 min to an hour. (I kept it covered for about 20 minutes and then uncovered for the rest of the duration.)
11. Finally sprinkle more cheese as needed and broil.
12. Out of the oven.
Yummy casserole ready.
Enjoy!Linking to Bake Fest #31 happening here.
Article printed from Cooks Joy: http://cooksjoy.com/blog
URL to article: http://cooksjoy.com/blog/2014/05/egg-casserole-with-vegetables.html
Click here to print.