A veggie filled recipe for Egg and Cheese Breakfast Casserole
1 cup chopped leeks, white and light green parts only (1 large or 2 small leeks)
1-1/2 cups shredded butternut squash (grate on large holes of a box grater)
1 medium red bell pepper, diced
8 large eggs
2 Tbsp milk (nonfat or 1%)
200g shredded cheese (I use low-fat Italian cheese blend)
1 Tbsp dried thyme leaf or 2 Tbsp fresh thyme
2 Tbsp chopped fresh flat-leaf parsley
1/4 tsp kosher salt
1/2 tsp fresh black pepper
Preheat oven to 375F/190C. Spray a 9×13 inch casserole dish with cooking spray, and set aside.
Place the leeks, squash and bell pepper in a microwave-safe glass bowl. Add 1 tablespoon of water. Cover the bowl with plastic wrap, and be sure to leave a small vent. Microwave on high for 2 minutes. Uncover, drain off any liquid, and spread the vegetables in the prepared casserole dish. Set aside to cool for 5 minutes.
In a large bowl, whisk the eggs until slightly frothy. Add the milk, cheese, thyme, parsley, salt and pepper, and stir to combine.
Pour the egg mixture over the vegetables. Use a spatula to stir everything gently, making sure the vegetables and cheese are distributed evenly throughout the dish.
Bake for 35 minutes, until the casserole is slightly puffed and just starting to brown. Remove from the oven, and let sit for 5 minutes before serving.
Serve hot or at room temperature.
Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.