Easy Egg Casserole

• 1 Tablespoon Olive Oil
• 2 stalks Celery, Diced
• 1/2 cups Onion, Diced
• 2 cloves Garlic, Minced
• 1 can (15 Oz. Size) Italian Style Tomatoes Diced
• 8 whole Eggs
• 1/2 cups Milk
• 1 teaspoon Salt
• 1/2 teaspoons Pepper
• 3/4 cups Pepper Jack Cheese, Shredded

1. Add olive oil to a pan set at medium/low heat. Saute celery and onion for approximately 5-6 minutes, until crisp/tender. Add garlic and saute an additional minute. Add the tomatoes to the pan and mix together well, then remove from heat.
2. Beat the eggs and milk in a medium bowl until well blended. Add the tomato mixture to the eggs and mix together with a spoon. Add salt and pepper. Pour the egg mixture into a glass 8x8 dish. Bake at 350u0b0F for 40 to 45 minutes, or until the center is set. Top with cheese approximately 5 minutes before cooking is done.

olive oil, stalks celery, onion, garlic, italian style tomatoes, eggs, milk, salt, pepper, pepper

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/easy-egg-casserole/ (may not work)