We’re all about cheap and easy meals for weeknight dinners, and that’s what we love about this veggie and egg bake. As far as proteins go, eggs are a pretty inexpensive choice. The whole dish comes together in about an hour, but most of that is spent baking in the oven, so we use the free time to clean up. There’s nothing better than a clean kitchen after dinner’s done!
We pack this dish full of vitamins with great vegetables like kale, bell peppers, and mushrooms. We like kale because it keeps its texture when cooked, but spinach works, too. Then, we mix the eggs with milk and sour cream to amp up the flavor and give it a great, silky texture, and we top it with a whole cup of cheddar cheese. Is there a better combination than eggs and cheese? We don’t think so!
INGREDIENTS
2 cups fresh kale or spinach leaves, rough chopped
2 cups cremini or portabella mushrooms, sliced
1 medium yellow onion, chopped
1 medium green bell pepper, chopped
2 garlic cloves, minced
6 large eggs
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