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Veggie Egg Casserole

Jen Schmidt
  • minutes
  • Serves 8

INGREDIENTS

6

eggs

1/2 cup

milk

1 cup

ricotta or cottage cheese (Cottage Cheese is the low fat, lower priced option and is a great replacement for all ricotta recipes.)

1 cup

freshly grated Parmesan cheese

1/4 tsp

hot chili sauce, Tabasco or even Texas Pete for a big kick. (Chili powder can be substituted, as well.)

2 tsp

salt ( I use seasoning salt or garlic salt)

1/2 tsp

freshly ground black pepper

1/2 tsp

onion powder (optional preference)

1/2 tsp

dry mustard (optional preference)

3 cups

grated zucchini (from 2-3 fresh zucchinis)

1/2

onion, finely chopped (My preference, I use a whole onion)

1 1/2 cups

chopped plum tomatoes

1

TB minced garlic

1/2 cup

sliced fresh basil (from about 20 leaves. Roll and chop)

4 cups

cubed day-old bread (from about 4 slices)

Olive oil