recipe & photos by Lori Rice
This vegetable-and-egg casserole provides an easy option whether you need a filling breakfast for a lazy weekend or a main course for a spring brunch. It’s loaded with seasonal vegetables and two kinds of cheeses. Its simplicity lets you pair it with meats, biscuits or potatoes, so each person can customize his or her own breakfast. It can be mixed together quickly, and after baking for 30 minutes, it’s ready to serve.
SERVINGS: 8 INGREDIENTS