Recipe courtesy of Tangela Walker-Craft of the National Family Examiner
- 12 Eggs
- 1 to 2 Cup of shredded cheese
- 1 bell pepper, diced
- 2 Tablespoons chives, chopped
- 1 onion, diced
- 8 mushrooms, sliced (Drained canned mushrooms can be substituted.)
- 1 Cup crumbled sausage, diced ham, or crumbled bacon meat, cooked and cooled before it is added to the casserole.
- Salt and Pepper to Taste
- Non-Stick Cooking Spray
Preheat the oven to 350 to 400 degrees F. Add the cooked breakfast meat to the other casserole ingredients and stir thoroughly. Spray a casserole dish or baking pan with non-stick cooking spray. Pour all of the ingredients into the casserole dish or baking pan. Cook the casserole for 25 to 35 minutes, or until the center is well set. Remove the casserole from the oven and top with the remaining cheese. Put the casserole back into the oven and allow it to cook until the cheese is melted on top. Remove the casserole and let it stand for about 1—2 minutes. Serve the casserole while it is still warm.