Weeknight Egg Bake
Leftover vegetables, meet your new destiny.
- 10 eggs
- 1 medium zucchini, sliced (or 2 small zucchini)
- 1 can diced tomatoes, drained
- 1 small onion, chopped
- 1 medium potato, diced (or 3-4 new/red/golden potatoes)
- ½ cup milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
- ½ cup cheddar cheese
Preheat oven to 350°.
Spray a medium-sized casserole dish with nonstick spray.
In a bowl, scramble the 10 eggs well and add the milk, salt, pepper and nutmeg.
Place all your sliced, diced and chopped veggies into the casserole dish.
Pour the eggs evenly over the veggies. Top with cheese.
Bake around 45 minutes (may take longer or shorter depending on how deep your dish is) or until the eggs are firm.
Cool before serving.
- Add more protein by adding in some browned sausage, Canadian bacon or even salmon.
Submit!
