Italian Brunch Bake

Italian Brunch Bake

Ingredients

•16 ounces Roasted Red Peppers
•1/2 Yellow onion
•1 Zucchini
•4 ounces Crimini
•1/2 pound Ground beef
•1 teaspoon Italian Seasoning
•1 teaspoon Garlic powder
•4 Egg
•1 tablespoon Extra virgin olive oil

Instruction

Preheat oven to 350 F Saute the onion in a bit of oil over medium-high heat until translucent. Set aside. Wipe out pan and brown the sausage or ground beef until no longer pink. Drain off excess fat and set aside off heat. Line the bottom of a lightly-oiled 8x8 baking dish with the roasted red peppers, slightly overlapping. Add a layer of onions, then zucchini, then mushrooms, then meat. Beat the eggs with Italian herb mix, garlic powder, salt, and pepper (to taste). Evenly pour it over the casserole. Shake the pan a bit to ensure even distribution. Bake for 45 to 50 minutes, until eggs are cooked through and no longer jiggly. Make-ahead directions: When completely cool, cut into squares. Use a spatula to lift squares out of the casserole dish and set them on a baking sheet, pieces not touching each other. Freeze overnight. Individually wrap the frozen squares in plastic wrap and store in a freezer bag. To serve, microwave 2-3 minutes on high or until hot.