This has got to be the easiest breakfast recipe ever. You got some leftover bread, veggies and eggs? Breakfast is ready in a tiny bit!
Ingredients 2 Servings
- Mayonnaise 1 tbsp
- Eggs 2
- Milk 1/2 cup
- Tomato ketchup 1 tbsp
- Leftover vegetables carrots, cabbage, tomatoes, mushrooms... as desired
- Salt and seasoning to taste
- Mixed herbs as desired
Pre-heat oven at 230C degrees for 10 minutes.
Meanwhile, lightly oil a baking dish, I used a 10 by 6 inches baking pyrex dish. Add 2 slices to the oiled baking dish; trim off any excess to fit the dish bottom. Layer with vegetables, cheese and meat as desired.
Mix eggs with herbs, salt, pepper and seasoning to taste. Mix in a dash of milk and a tablespoon of mayonnaise. Add combined mixture to the baking dish and place in the oven for 18 minutes to cook.
Top with remaining two slices of bread (I sliced each size into two to aid serving), dash it with the spoon of tomato ketchup and finish with grated cheese. Return to the oven for 7 minutes.
Serve hot!Tags: breadandegg, breadandeggcasserole, breakfast, casserole, eggdish, Leftovermakeover