I got this easy recipe from my friend over at In His Shade. It is delicious, versatile, freezable & a great way to use up all the farm fresh eggs I get from Jo Brown. This one is going to be a staple in our house from now on.
1 frozen pie crust
1 cup milk (I did half 2% & half skim)
Variety of veggies saute’d in a skillet (I used green, yellow & red bell peppers, celery, onion, & mushrooms) whatever you have on hand & like. If you eat pork you could fry up som bacon to crumble into this mixture as well.
Shredded cheese ( I like cheddar w/ eggs! )
Prebake the crust according to package directions. If you don’t the crust won’t hold the mixture well. Whisk the eggs & milk together. Saute’ your veggies until tender & sprinkle them on top of the baked crust. Top with a layer of shredded cheese. Pour egg mixture over top of all that & do not mix it together. Bake 45 mins @ 350. Sprinkle with more cheese & bake 5 more mins.