Cheese Veggie Egg Bake Food

VEGETARIAN BREAKFAST CASSEROLE

Steps:

• Position racks in the upper and lower thirds your oven and preheat the oven to 400 degrees F. Lightly coat 2 large baking sheets with nonstick spray. Lightly mist a 9x13-inch casserole dish with nonstick spray and set aside.
• Place the vegetables in a large bowl and drizzle with the olive oil. Sprinkle with salt and pepper, then toss to coat. Divide the vegetables evenly between the two sheets and spread them into a single layer. Roast the vegetables until tender, about 20 minutes, tossing the vegetables on the pan so they cook evenly and switching the pans' positions on the upper and lower racks once halfway through. Transfer half of the roasted vegetables to the prepared casserole dish and spread into an even layer. Reduce the oven temperature to 350 degrees F.
• Meanwhile, in a large mixing bowl, beat the eggs together with the milk, garlic, and Italian seasoning until evenly blended. Gently pour it into the casserole dish. Scatter the remaining vegetables evenly over the top, then dollop the ricotta over the top in small spoonfuls (I like to add about 20 to 24 spoonfuls; you want to each slice to have a few dollops, but have them be large enough so that you can actually taste them).
• Bake the casserole for 35 to 40 minutes, until the casserole is golden on top and the center no longer jiggles when you shake the pan. Remove from the oven and sprinkle with fresh herbs. Serve warm.

CHEESY VEGETABLE EGG DISH

Steps:

• In a large skillet, saute the zucchini, onion, mushrooms and green pepper in butter until tender. Stir in the flour, baking powder and salt until blended. , In a large bowl, combine eggs and cottage cheese. Stir in vegetables and Monterey Jack cheese., Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a thermometer reads 160°.

MAKE AHEAD EASY VEGETABLE EGG BAKE BREAKFAST CASSEROLE

Steps:

• In a large bowl, whisk together eggs and milk; stir in garlic, basil, salt, pepper (1/2 tsp each). crushed red pepper flakes, shredded cheese and 1/4 cup Parmesan.
• Spray the bottom of a 13 x 9 inch baking pan with cooking spray. Add the spinach, zucchini, cherry tomatoes, bell pepper, and bacon to the baking pan; spread evenly. Pour egg mixture on top, gently stirring mixture to distribute. Cover and refrigerate about 8 hours or overnight.
• Preheat oven to 350 degrees.
• Uncover the refrigerated casserole and sprinkle remaining 1/4 cup Parmesan cheese over the top. Bake 35 to 40 minutes or until just set and a knife inserted near center comes out clean. Let stand 10 minutes before serving. Sprinkle with fresh parsley.
• This breakfast casserole can be assembled and baked the same day. Adjust the bake time to 30 to 35 minutes and check for doneness.

CHEESY VEGETARIAN EGG BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch casserole dish.
• Melt 1 tablespoon butter in a saucepan over medium heat; cook and stir mushrooms, green bell pepper, onion, and parsley until mushrooms are lightly browned, about 10 minutes.
• Place remaining 1 tablespoon butter in a microwave-safe bowl; heat in microwave until melted, about 10 seconds. Whisk melted butter, eggs, milk, salt, and pepper together in a bowl; stir in mushroom mixture, 1/2 of the Cheddar cheese, and black beans. Pour egg mixture into the prepared baking dish and top with remaining Cheddar cheese.
• Bake in the preheated oven until eggs are puffed and cheese is bubbling, about 45 minutes.

EASY VEGETABLE EGG BAKE

Steps:

• Preheat oven to 350 F. Lightly spray a 9 x 13 inch baking dish with non-stick cooking spray. Whisk together eggs, garlic powder, salt, and pepper in a large bowl. Mix in spinach, bell pepper, cherry tomatoes, onion, and ¾ C mozzarella. Pour mixture into prepared baking dish. Bake for 20 minutes. Carefully remove from oven and sprinkle with remaining mozzarella and cheddar cheeses. Bake for an additional 20 minutes. Serve warm with cilantro, if desired. Store leftovers in the refrigerator.

GARDEN VEGGIE EGG BAKE

Steps:

• Preheat oven to 350°. In a large bowl, whisk eggs, egg substitute, cheeses, pepper and pepper sauce. Stir in the vegetables. Transfer to an 11x7-in. baking dish coated with cooking spray., Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

CHEESE & VEGGIE EGG BAKE

Steps:

• Layer half each of the ciabatta slices, spinach, peppers and shredded cheese in 13x9-inch baking dish sprayed with cooking spray; repeat layers.
• Microwave cream cheese in large microwaveable bowl on HIGH 30 to 40 sec. or until softened; whisk until creamy. Gradually add milk, about 1/4 cup at a time, whisking after each addition until blended. Whisk in eggs and Parmesan. Pour over ingredients in baking dish; cover with foil. Refrigerate overnight.
• Heat oven to 350ºF. Bake casserole (covered) 45 to 50 min. or until knife inserted in center comes out clean, uncovering after 30 min. Remove from oven. Let stand 10 min. before serving.

QUICK HAM, CHEESE & VEGGIE EGG BAKE

Steps:

• Heat oven to 375°F.
• Whisk first 3 ingredients in large bowl until blended. Stir in remaining ingredients.
• Pour into 9-inch round pan sprayed with cooking spray.
• Bake 40 min. or until center is set.

EASY CHEDDAR EGG BAKE

Steps:

• Heat oven to 325 degrees.
• Mix all ingredients.
• Pour into ungreased baking pan, 8 x 8 x 2 inches.
• Bake 25 to 30 minutes or until eggs are set.