Eggy-Cheesy-Confusion Casserole

Ingredients

• 8 large eggs
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup chopped onion
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1/4 cup diced jalapeño pepper
• 2 tablespoons butter

Directions

1. Preheat the oven to 350°F.
2. In a large bowl, whisk together the eggs, milk, cheese, salt, and pepper.
3. In a large skillet over medium heat, melt the butter and sauté the onion, bell peppers, and jalapeño pepper until softened, about 5 minutes.
4. Stir the sautéed vegetables into the egg mixture.
5. Pour the mixture into a greased 9-inch pie plate.
6. Bake for 25-30 minutes, or until the center is set and the top is golden brown.
7. Let the casserole cool for 5 minutes before serving.

Interesting Facts

• This casserole is a great way to use up leftover vegetables.
• You can substitute other types of cheese, such as Monterey Jack or mozzarella, for the cheddar cheese.
• This casserole can be frozen for up to 3 months.