Egg Bake

On busy days, I find myself looking for something simple and healthy that doesn't create a huge mess.  This dish doesn't require waiting for meat to thaw, but is still loaded with protein.  It's also one of those dishes that can easily be customized with whatever vegetables you may have in the refrigerator... the possibilities are endless!  Measuring really isn't necessary with this recipe, just make sure that you choose a baking dish large enough for the egg and vegetable mixture.

1/2 cup sharp cheddar cheese, shredded
sliced mushrooms
sliced green onions
chopped peppers
small amount of coconut oil or butter
6 eggs
3/4 cup milk
1 cup frozen chopped spinach, thawed and drained
2 dashes of hot sauce
1/4 teaspoon salt
pinch of pepper

In a medium skillet, saute mushrooms, green onions and peppers in butter or coconut oil until tender; drain.  Place in the bottom of an ungreased 9 inch pie plate and sprinkle with the shredded cheese.  In a bowl, beat eggs.  Add milk, spinach, hot sauce, salt and pepper; mix well.  Slowly pour over the vegetable and cheese mixture in the pie plate.  Bake in a preheated, 350 degree oven for 30-35 minutes or until a knife inserted near the center comes out clean.  Let stand 10 minutes before cutting.  Enjoy!