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Easy Egg Casserole

Easy, tasty meal for breakfast, lunch, or dinner! Such a satisfying meal for everyone to enjoy
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Prep Time 10 minutes
Cook Time 40 minutes
Servings 6

Equipment

  • Cast Iron Skillet
  • Mixing Bowl
  • Cheese Grater
  • Whisk

Ingredients
  

  • 1 tbsp bacon grease
  • 5 pieces Bacon
  • 1 cup chopped zucchini
  • 1 cup quartered cherry tomatoes
  • 1/2 cup sweet onion
  • 1/2 cup milk (1%)
  • 1/2 cup parmesean cheese
  • 8 whole eggs (farm fresh!)
  • 1 pinch pepper

Instructions
 

  • 1. Turn skillet on to medium heat. Let the cast iron PREHEAT with oil of choice. If you don’t let it preheat your food will burn. When preheated, place bacon in the pan. Cook bacon til desired crisp. 
    2. Turn over onto 350*. While bacon is cooking, chop up veggies & put in a bowl. Also shred the cheese with a cheese grater, then throw the cheese in with the chopped veggies.
    3. Crack 8 eggs into a separate bowl. Whip eggs & then add the milk to the bowl. Whisk mixture until it is all blended together nicely. When mixed well, add it to the veggie/cheese bowl.
    4. Once bacon is done, chop it up & place it in the mixture. Add pepper (you don’t need more salt cause there’s more than enough in the bacon).
    5. There should be grease left over from the cooked bacon, so you can use that as your base for the cast iron. Make sure you have the grease placed all arounf the cast iron pan, even on the sides.
    6. Pour mixture into same cast iron. Cook for 30-40 minutes. (I had a gas stove & cooked mine for 40 minutes).
    7. The casserole should be a golden brown on top. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

Notes

Enjoy as a breakfast or a quick dinner! Throw whatever veggies you enjoy into this casserole. I promise it will turn out great every time!