Breakfast Egg Casserole with Bread and Vegetables

Breakfast Egg Casserole with Bread and Vegetables 

A simple breakfast egg meal formula with eggs and vegetables sandwiched among bread and softly prepared. This is one of the least demanding breakfast dishes to cook. Simply put everything in the meal and afterward prepare. 

• Planning Time  10 mins 
• Cook Time        20 mins 
• Absolute Time  30 mins 

Course: Breakfast Cuisine: American
Servings: 2Calories: 353kcal 

Ingredients: (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml) 

• 4 little eggs (at room temperature) 
• 4 cuts bread of your decision (~140g) 
• ½ green chime pepper , cut 
• ½ yellow onion , cut 
• ½ tsp dried oregano and thyme flavoring 
• Salt , to taste 
• Red bean stew drops , to taste 
• 1 tbsp Olive oil (utilize an oil splash on the off chance that you have) 
• 1 cut cheddar 
• new parsley for embellishing 

Method:

1. Preheat stove to 180ºC [356ºF/gas mark 4/Medium hot oven]. 
2. Line a meal dish with material paper. 
3. Eat cuts and spread at the base. Splash some olive oil. 
4. Approximately spread the onion and chime peppers*. Break the eggs legitimately on the veggies. 
5. Sprinkle with salt, stew chips, oregano, and thyme. 
6. Prepare in the stove for 10 mins. 
7. Expel and spread the top with another layer of eaten. Splash some olive oil on top and spread with ground cheddar or cheddar cut intostrips. 
8. Come back to broiler and heat for another 10 mins. 
9. Evacuate, decorate with parsley and serve hot. 
10. breakfast goulash formula, brisk and sound breakfast thoughts 

Notes 

*Use more or less vegetables relying upon your taste. Here the all out amount of vegetables is about ½ cup. You can likewise include potatoes, tomatoes, peas, and different vegetables of your decision to the meal.