Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Yield: 6 Servings
Everything you would wish for in a complete breakfast meal is in this casserole! Ready in less than an hour, you are so in for a treat! Try this recipe now, and prepare to fall in love. Enjoy!
Ingredients:
8 eggs
1 Green Bell Pepper cut into bite-sized squares
1 tsp Ginger, grated
8-10 Button Mushrooms cut in half
5-6 slices of Ham cut into small pieces
1 Red Bell Pepper, cut into bite-sized squares
Salt and Pepper to taste
1 tsp Butter
1 Onion, cut into bite-sized squares
½ tsp Garlic, chopped
1 tsp Olive Oil
1 tbsp Sriracha
Directions:
Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Place a pan on the stove and turn the heat to medium.
Add oil and butter, then allow them to become hot.
Add garlic and ginger into the hot pan, then sauté for about a minute or until aromatic.
Add the mushrooms, then sauté for 3 minutes.
Add onion and bell peppers, then sauté for 3 more minutes or until soft. Add salt and pepper to season. Turn off the heat.
Add ham and stir until well mixed.
In a mixing bowl, add salt, pepper, and eggs. Whisk until well mixed.
Apply cooking spray to a 10×8-inch baking dish.
Empty the pan into the prepared baking dish and spread it evenly.
Spread the egg mixture over the veggies in the baking dish and sprinkle the grated cheese.
Place the baking dish in the preheated oven and bake for about 30 to 35 minutes or until the top turns golden brown. Let it sit at room temperature for a few minutes.
Serve and enjoy!
Notes:
It is important to stir fry the veggies before adding the eggs to let their natural flavors come out.
Place any leftovers in an airtight container, then put them in the freezer. Reheat for a minute in the microwave.
Nutrition Facts:
Calories: 178 kcal | Carbohydrates: 6g | Protein: 14g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 233mg | Sodium: 421mg | Potassium: 336mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1011IU | Vitamin C: 45mg | Calcium: 39mg | Iron: 2mg