Ready in 2 hours
This dish is a bit like a crustless quiche or souffle. For a more golden appearance, run it under the broiler for two to three minutes after baking.
"Great recipe. Modified it - reduced cream to 2 tbsp, reduced cheese- really doesn't need that much, still tasty. Sautéed veg, added to bread layer, poured egg mix on top and baked till golden. Was super!"- Foodiemommy
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In large bowl, whisk together eggs, milk and pepper; stir in bread, mozzarella and cream cheese. Set aside.
In 10-inch (25 cm) ovenproof skillet, heat oil over medium-high heat; saute onion, zucchini, mushromms, red pepper, garlic, oregano and hot pepper flakes for 2 or 3 minutes or until softened. Remove from heat; pour in egg mixture and mix well.
Arrange tomatoes over top; sprinkle with Parmesan. Bake in 375 (190) oven for 25 minutes or until egg mixture is set and golden. Cut into wedges to serve.
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Foodiemommy 1 weeks agoGreat recipe. Modified it - reduced cream to 2 tbsp, reduced cheese- really doesn't need that much, still tasty. Sautéed veg, added to bread layer, poured egg mix on top and baked till golden. Was super!
dv520 3 months agoGreat way to use your garden veg. I also left out cream cheese to keep it lighter and it worked fine. Tasty and good:)
Dtaylor5671 2 years agoFabulous! I even skipped the cream cheese to save some calories, and it was still wonderful!
Happy2Fly 3 years agoMake this recipe! It's amazing!
Kwinters58 3 years agoThis is one of the yummiest breakfast dishes I have ever had. I double the recipe and take it to potlucks. Everyone asks for the recipe.
Meghan 6 years ago[I posted this recipe.]