Breakfast Casserole

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

3

Large Eggs

1/4 cup

Cream

2/3 cup

Cheese , grated

2 oz

Bacon

1/3 cup

Bell Peppers

1

Medium Mushroom

1

Medium Tomato

1 pinch

Garlic Powder

1 handful

Fresh Parsley

1 Tbsp

Unsalted Butter

1 pinch

Ground Black Pepper

1 pinch

Salt

Cooking Instructions

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Step 1

Break the Large Eggs (3) and add them to a large mixing bowl.

Step 2

Add the Cream (1/4 cup) .

Step 3

Deseed the Tomato (1) , run it under tap water, pat it dry with some kitchen paper. Then dice the tomato up and add it to the bowl.

Step 4

Dice the Bacon (2 oz) and add it to the bowl.

Step 5

Chop up the Bell Peppers (1/3 cup) , Mushroom (1) , and the Fresh Parsley (1 handful) . Add this to the bowl.

Step 6

Add the Cheese (2/3 cup) . Season with Ground Black Pepper (1 pinch) , Salt (1 pinch) and Garlic Powder (1 pinch) .

Step 7

Stir the mixture well.

Step 8

Grease a small baking dish with the Unsalted Butter (1 Tbsp) . Then pour the large egg and vegetable mixture in it. Place the dish in a preheated oven at 400 degrees F (200 degrees C) for about 20 to 25 minutes (depends on the thickness of the casserole).

Step 9

Once set, remove the egg casserole from the oven and let it cool for 5 minutes. The inside should have set and the omelet shouldn't stick to the sides. Cut it up and serve hot. Enjoy!