CHEESY EGG AND BROCCOLI BAKE by NancyC
Makes a 9 x 13″ pan

2 Tablespoons butter
1 (16-ounce) bag frozen chopped broccoli, thawed
1 medium to large onion, finely chopped
1 green pepper, finely chopped
1 (6.5 ounce) can sliced mushrooms
1 Tablespoon Mrs. Dash Garlic and Herb or Tomato Basil Seasoning Blend (you may want to use more or less, depending on your taste, or substitute your favorite seasoning)
12 to 14 eggs (I used 12; you can use Egg Beaters as a substitute for some of the eggs if you want—1/4 cup=1 egg)
1 3/4 to 2 cups sour cream or light sour cream
Optional: 1 (2.5 ounce) package of real bacon pieces or the same amount of cooked and crumbled bacon
salt and pepper to taste
3 cups shredded cheddar cheese

In a large skillet over medium heat, melt butter and saute the broccoli, onion, and green pepper about 10-15 minutes or until tender. Stir in mushrooms and season with the garlic herb seasoning or your favorite seasoning. Turn heat down to low. In medium bowl, whisk the eggs and sour cream together, blending well. Add this egg mixture to the broccoli mixture in the skillet. Turn heat back up to medium and cook mixture, scrambling all ingredients together until eggs are done. Stir in the bacon pieces or crumbled bacon, if using. Season with additional salt and pepper if desired.

Spoon half of the egg-veggie mixture in the bottom of a 9×13″ pan. Sprinkle with 1 1/2 cups shredded cheese. Spoon the remaining egg-veggie mixture on top of that, and then top with the rest of the shredded cheese. Bake at 325˚F for 17 to 20 minutes. Let cool 5 to 10 minutes before serving.

Recipe from NancyC | nancy-c.com