A quick make-ahead breakfast for when guests are coming. It
can be stored in the fridge, well-covered, for up to 36 hours
before you intend to bake it.
2 cups baby spinach
1 pint grape tomatoes, quartered
1 yellow bell pepper, chopped
1 zucchini, sliced
1/2 red bell pepper, chopped
1/2 cup Asiago cheese, grated, preferably fresh
7 eggs or egg replacement
1 Tbsp. Italian seasoning
Lightly spray oven-safe casserole dish with
oil.
Layer vegetables in dish in order given.
Top evenly with cheese
Beat eggs and Italian seasoning, then pour over vegetables
in dish.
----stop here if you're not going to bake it now----
Bake in 350° oven for 35-45 minutes or until done (a knife
inserted in the center will not reveal any uncooked eggs when
it's done).