Monday, March 23, 2015

Veggie Loaded Breakfast Bake (C3)

Simmie Sinow



This recipe is intended to make 4 good sized servings. You can make it into a much larger dish by simply doubling or tripling the ingredients. 

This is great after being refrigerated overnight (after eating one serving!) and warmed up in your microwave.

Gather up your ingredients:
1 cup cut mini sweet peppers (I chop the end off, slice it lengthwise and cut crosswise)
1/2 to 3/4 cup cut olives (cut in half crosswise is fine)
1/2 large zucchini chopped (not real small)
Other veggies of your choice
6 eggs
seasoning 
1 Aidells Chicken and Apple Sausage, sliced

How to put this together:
Combine in a mixing bowl and mix together well:
1 cup cut mini sweet peppers (I chop the end off, slice it lengthwise and cut crosswise)
1/2 to 3/4 cup cut olives (cut in half crosswise is fine)
1/2 large zucchini chopped (not real small)
Other veggies of your choice

Put the above in an oiled small baking dish.  I use one that makes 4 decent sized servings--fairly small baking dish as it's only me I'm cooking for.

In the mixing bowl you just emptied, combine:
6 eggs
seasoning

Whisk well, then pour the mixture over the veggie mixture, making sure the vegetables are covered by the eggs.

Then:
1 Aidells Chicken and Apple Sausage, sliced

Add these to the top, scattered, then push them down so they are covered by the egg mixture.



Bake in a 400 degree oven for 30-40 minutes.  Fork test at the end to make sure it's cooked through enough, then place on a cookie cooling rack to cool for about 15 minutes before cutting and eating.

I put some salsa on top and it's good to go.

Notes:
On the olives, you can use green or black or whatever kind you want. I found the green olive flavor to be a bit overpowering in this recipe, so the next time I make it, it will probably have black olives in it instead.


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