Italian-Inspired Egg Casserole

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.

Yields: 4 entree-sized servings; Prep Time: <10 minutes; Cook Time: 35-40 minutes
  • 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.

IMG_4894

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