Whether you want to have it for breakfast or for dinner or for lunch, Egg Casserole is easy to make. I load it with a whole lot of vegetables to make it healthy.
Serves : 4
Approximate Total Cost : $5.00
Approximate Cost per person : $1.25
Ingredients
Canola Oil - 1 tablespoon
Canola Oil Spray
Onions - 1 (finely chopped)
Tomato -1 (finely chopped)
Green Bell Pepper - 1/2 (finely chopped)
Asparagus - 10 sticks (finely chopped)
Frozen Peas - 1/4 cup
Spring onions - 4 (finely chopped)
chilli powder - 1 teaspoon
Pepper - to taste
Salt - to taste
Bread - 6 slices
Eggs - 5
Milk - 1/4 cup
Mild Cheddar Cheese - 1 cup
Panko Bread Crumbs - 1/2 cu
Sour Cream Lite - 4 dollops
Method
1.In a hot skillet, add a tablespoon of canola oil. Add the onions and a pinch of salt. Adding salt to the onions while cooking will help it to cook faster. Now add the tomatoes.
2. Once the onions and tomatoes are cooked well add the green bell pepper, asparagus and frozen peas. Add some salt and chilli powder or pepper. Cook the vegetables for 5 minutes. Keep it aside.
3. In a bowl add the eggs, milk, salt and pepper and mix well and keep it aside. Grease a baking dish with Canola Oil Spray. Crumble the bread into small pieces and layer them in the baking dish.
4. Now add a layer of the cooked vegetables on top.
5. Then layer with cheese.
6. Then layer with Panko bread crumbs on top. This will provide a crispy topping.
7. Then pour the egg mixture on the top evenly onto the baking dish. The egg mixture will seep down into the veggies and bread. Cover it with Aluminum Foil.
8. Preheat the oven to 375F. Place the baking dish inside the oven and bake for 30 mins covered. Then bake for another 15 minutes uncovered until the topping look crispy and browns slightly.
9. Let it rest for 5 minutes outside before cutting. Cut into thick blocks and serve hot with a dollop of sour cream.
TIP*To keep the casserole warm, change the oven setting to 200F. Serve when needed.
Serves : 4
Approximate Total Cost : $5.00
Approximate Cost per person : $1.25
Ingredients
Canola Oil - 1 tablespoon
Canola Oil Spray
Onions - 1 (finely chopped)
Tomato -1 (finely chopped)
Green Bell Pepper - 1/2 (finely chopped)
Asparagus - 10 sticks (finely chopped)
Frozen Peas - 1/4 cup
Spring onions - 4 (finely chopped)
chilli powder - 1 teaspoon
Pepper - to taste
Salt - to taste
Bread - 6 slices
Eggs - 5
Milk - 1/4 cup
Mild Cheddar Cheese - 1 cup
Panko Bread Crumbs - 1/2 cu
Sour Cream Lite - 4 dollops
Method
1.In a hot skillet, add a tablespoon of canola oil. Add the onions and a pinch of salt. Adding salt to the onions while cooking will help it to cook faster. Now add the tomatoes.
2. Once the onions and tomatoes are cooked well add the green bell pepper, asparagus and frozen peas. Add some salt and chilli powder or pepper. Cook the vegetables for 5 minutes. Keep it aside.
3. In a bowl add the eggs, milk, salt and pepper and mix well and keep it aside. Grease a baking dish with Canola Oil Spray. Crumble the bread into small pieces and layer them in the baking dish.
4. Now add a layer of the cooked vegetables on top.
5. Then layer with cheese.
6. Then layer with Panko bread crumbs on top. This will provide a crispy topping.
7. Then pour the egg mixture on the top evenly onto the baking dish. The egg mixture will seep down into the veggies and bread. Cover it with Aluminum Foil.
8. Preheat the oven to 375F. Place the baking dish inside the oven and bake for 30 mins covered. Then bake for another 15 minutes uncovered until the topping look crispy and browns slightly.
9. Let it rest for 5 minutes outside before cutting. Cut into thick blocks and serve hot with a dollop of sour cream.
TIP*To keep the casserole warm, change the oven setting to 200F. Serve when needed.
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