Crustless Quiche Egg Casserole

• Gluten free

• Meat

  • 1/4 cup Bacon

• Produce

  • 2 Green onions

• Refrigerated

  • 12 Eggs, large

• Baking & Spices

  • 1 dash Pepper
  • 1/4 tsp Salt

• Dairy

  • 1/2 cup Cheddar cheese
  • 1/3 cup Milk
  • 2 tbsp Sour cream

Found on reallifedinner.com

Description

Ingredients

• 12-13 large eggs
• 2-3 green onions, thinly sliced
• ⅓ cup milk
• 2 tbsp sour cream
• ½ cup shredded cheddar cheese
• ¼ cup bacon bits, or ½ cup small ham cubes or ½ cup sausage pieces
• ¼ tsp salt
• dash of pepper
• Optional: You can add ½ cup very finely diced zucchini or ½ cup finely diced red pepper (pieces need to be tiny or they will need to be sauteed before adding to egg mixture. You can see in the picture how small my zucchini pieces were.
• Other Optional ingredients: If you want to add spinach or Kale or larger pieces of zucchini or pieces of mushrooms, you need to saute them for a few minutes before mixing them into the egg mixture. This is an important step if are adding lots of veggies because it takes the excess moisture out of the larger pieces of veggies which otherwise could cause the casserole to be to watered down. Make sure to lightly salt and pepper any veggies that you saute.

Directions

• Preheat oven to 350 degrees
• Spray a 9x13 pan with cooking spray and set aside
• In a medium size mixing bowl, crack all of the eggs into it and add milk, sour cream, cheese, salt and pepper. Whisk together until well mixed.
• Add green onions and bacon, mix well. At this point also add any veggies you are choosing to use. (Make sure to saute them first if you are using a lot of them or large pieces.
• Pour mixture into the greased 9x13 pan and bake at 350 for 25-30 minutes or until center springs back when touched.