Mexican Egg Zucchini Bake

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 6
• 12 eggs
• 1/3 cup half-and-half cream (unwhipped) or 1/3 cup whipping cream (unwhipped)
• salt and pepper (use lots of pepper!)
• 1/2 cup butter, divided
• 1 1/2 cups canned sliced mushrooms, drained
• 5 green onions, chopped (or to tate)
• 1 small green bell pepper, coarsely chopped
• 1 small red bell pepper, coarsely chopped
• 1 small zucchini, coarsely chopped
• 1 large firm tomato, chopped
• 2 cups monterey jack cheese, grated (or similar cheese)
• 2 cups salsa (or to taste)

Recipe

• 1 set oven to 150 degrees.
• 2 lightly butter a medium baking dish (large enough to hold the mixture).
• 3 in a bowl, whisk the eggs with cream, salt and pepper.
• 4 melt about 4 tablespoons (or less) of butter in a frypan; add in the egg mixture and scramble until just moist (don't overcook eggs!).
• 5 place/spread the eggs in a medium baking dish or a large oven-proof serving plate, and place in a 150 degree oven to keep warm.
• 6 melt remaining butter in same frypan, and saute all veggies with salt and pepper until soft.
• 7 remove the eggs from the oven and increase heat to 300 degrees.
• 8 spread the sauteed veggies over the eggs in the baking dish or plate.
• 9 sprinkle with grated cheese, and place back in a 300 degree oven until cheese melts (about 5 minutes).
• 10 serve with lots of salsa on the side.
• 11 delicious!