Eggy Veggie Bake

Eggy Veggie Bake Haiku: "Should've been five stars. Lemon & Worcestershire, ick. Sad with the results." So I made this as instructed (oops, just noticed that I forgot the mushrooms!), but I put the sauteed veggies in a colander and pressed out some of the excess liquid b4 putting in a round, not square, baking dish. I didn't think the lemon and Worcestershire (I only used a scant 1/4 tsp.) jived w/ this at all. I think it also could've used minced garlic as opposed to garlic powder, and a bit more than 1/4 c. cheese. It has major potential w/ tiny adjustments, but unfortunately my tummy didn't do a happy-dance when eating this.

I wanted a breakfast casserole without all the bacon and sausage and this was fabulous! I used yellow squash and added some thin-sliced carrot strips to add more color. I added about 1 tsp of minced garlic when sauteing the veggies, and for those that aren't big on "to taste" directions, I used 2 tablespoons for the lemon juice and Worcestershire sauce, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp garlic salt. Had to drain a little extra liquid off the top when it was done cooking, but it cut and served beautifully! It was a big hit with my husband.