Phase 3 Egg Casserole

Egg casseroles are a great breakfast on the go.  They can be baked ahead of time, and refrigerated for up to a week or frozen.  They reheat quickly in the microwave.  They can be made with a variety of ingredients.  Anything that is desired, really.

This particular bake is vegetarian as my son's GF doesn't eat meat of any kind.  If you want to add crumbled bacon or sausage, or ham, it works fine too.

Egg Casserole
24 large eggs (for a 15 x 10 baking dish), use 18 eggs for a 9 x 12, and 12 to 15 eggs for an 8 x 8, adjust other portions accordingly
6 tbsp heavy whipping cream
1 large onion, diced
2 bell peppers, diced
1 to 2 cups mushrooms, diced
2 tbsp butter
12 oz grated cheese (I used cheddar)
Pepper to taste

Set oven to 375 degreesF.  Grease baking dish.  Saute veggies in butter until almost soft. Cool the mixture.  Mix eggs and whipping cream well.  Add everything together in baking dish.  Bake for 30 to 45 minutes until eggs are well set and top is browned.  (makes 8 three egg servings or 12 two egg servings)  167 calories for each egg serving.  12 g Fat, 2 g Carb, 9 g protein, 170 g sodium