Breakfast Egg Casserole

• 1 tablespoon olive oil
• 1 small red onion, chopped
• 1 medium sweet red pepper, chopped
• 1 medium green pepper, chopped
• 1 cup sliced fresh mushrooms
• 12 large eggs, lightly beaten
• 1 can (12 ounces) evaporated milk
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1-1/2 teaspoons salt-free seasoning blend
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups shredded cheddar or Monterey Jack cheese

1. Preheat oven to 350u0b0. In a large skillet, heat oil over medium heat. Add onion and red and green peppers; cook and stir 4-5 minutes or until crisp-tender. Add mushrooms; cook 2-3 minutes or until tender. Remove from heat.
2. In a large bowl, whisk eggs, milk, flour, baking powder and seasonings until blended. Stir in cheese and vegetable mixture. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 30-35 minutes or until set.

olive oil, red onion, sweet red pepper, green pepper, mushrooms, eggs, milk, allpurpose, baking powder, salt, salt, pepper, shredded cheddar

Taken from www.tasteofhome.com/recipes/breakfast-egg-casserole/ (may not work)