People Just as Crazy as Me

Monday, September 23, 2013

This week in food - Loaded Vegetable Egg Bake

My friend, Rose, has chickens that are laying a dozen eggs, every other day? 
So.. needless to say, we have an OVER ABUNDANCE of eggs in my home at the moment.

Eggs are a vital source of protein, and are very tasty!

So, this week, the men folk and I will be enjoying: LOADED VEGETABLE EGG BAKE

  • 18 eggs
  • 1/2 cup milk
  • 1 zucchini
  • 1 red pepper
  • 1 jalapeno
  • 1 sweet onion
  • 2 small carrots
  • 2 handfuls of shredded cheddar cheese (roughly 2 cups)

Seasonings I used:
  • Salt 
  • Pepper
  • Curry
  • Liquid Smoke
  • Chiptole Chili Pepper
  • Garlic Powder
  • Cinnamon
  • Whisk together Eggs, Milk and Seasonings.
  • Pour over diced vegetables, and shredded cheese, which have been placed in a LARGE pyrex baking dish.
  • Bake in preheated oven (375) for about 20 minutes.
  • Test if the quiche is set, by sticking it with a toothpick (if it comes out clean.. it's done. A little liquidy, give it a couple more minutes).

This makes about 15 thick, wonderful, cheese filled pieces.
Nutritional Info :
Calories - 153
Fat - 10.4 grams
Carbs - 3.6 grams
Protein - 11.1 grams

Whether you eat it for breakfast, lunch or dinner... An Egg Bake is kind of warm comfort food.
You can put it with a salad, a fruit, toast... Home fries... There are so many ways you can serve up this amazing treat!