Sunny Baked Eggs and Vegetables

1. Before you begin wash your hands, surfaces, utensils and vegetables.
2. Preheat oven to 350 degrees.
3. Heat oil in a large skillet over medium heat. Add vegetables and cook for 5-8 minutes or until tender. Remove from the heat and allow to cool slightly.
4. Using a whisk or fork, whisk together eggs, milk, and pepper in a large mixing bowl.
5. Spray baking dish with non-stick spray. Arrange bread cubes in the bottom of the baking dish and sprinkle with shredded cheese.
6. Evenly distribute cooked vegetables on top of the bread and cheese and pour egg mixture over the top.
7. Bake for 45 minutes or until the center is set. Allow to sit for 10 minutes before serving.

• You can make individual servings by baking in 2 1/4 inch muffin tins (large). Spray each muffin cup or line with bake cup. Add each layer: bread, cheese, cooked vegetables, egg mixture. Cooking time is 15-20 minutes. Eggs are set when still slightly moist in the center. Check with a toothpick. Yield: 12 egg cups.
• If you use a square pan the corners will cook more quickly than the center.
• Refrigerate leftovers or freeze individual servings.
• Assemble, refrigerate overnight and then cook for a filling breakfast.

Try these vegetable combinations:

• Frozen: peas, broccoli, sweet peppers, chopped spinach. Add 1 teaspoon Italian Seasoning.
• Fresh: Grated carrots, grated zucchini, chopped spinach, mushrooms. Add 1 tablespoon fresh chopped parsley.
• Canned: black beans, diced tomatoes, corn. Drain each. Add 1 teaspoon ground cumin. Save the tomato and corn liquid to use as stock for soup.