This egg casserole – aka crustless quiche – comes together in a snap; the hands-on time is less than 10 minutes. I’ve posted this recipe under “Breakfast,” but we actually eat it for dinner.

• 8 large eggs
• 1/4 cup milk of choice (we use fat-free half and half)
• salt and peppper
• 3 oz sun-dried tomatoes, chopped
• 1/4 oz fresh chives, chopped
• 5 oz shredded mozzarella

1. Preheat oven to 350 degrees Farenheit.  Prepare a 8×8 inch glass baking dish with cooking spray (or olive oil, butter, etc, just make it non-stick!).
2. In a large bowl, whisk together eggs, milk, and salt and pepper.  Pour into prepared baking dish.  Sprinkle remaining ingredients evenly over the top.
3. Bake for 35-40 minutes until eggs are baked through and the top is beginning to brown.