Ingredients
Scale
- 1/2 Bag Mrs. Miller’s Wide Noodles
- 1 TBS Extra Virgin Olive Oil
- 1 Medium Onion, diced
- 1 Medium Bell Pepper, diced
- 1 Cup Baby Bella Mushrooms, diced
- 1 Cup Grape Tomatoes, halved
- 1 generous handful of Spinach, rough chopped
- 10 Eggs, lightly beaten
- 1 Cup Cheddar Cheese
- 1/4 Cup Extra Cheese, grated for topping
- Sea Salt and freshly Ground Black Pepper to taste
- Fresh Chives, optional
Instructions
- Cook Mrs. Miller’s Wide Noodles according to package instructions – cover and set aside.
- Lightly grease a 9″ casserole dish.
- Sauté Onion and Pepper on medium in 1 TBS Olive Oil until the Onion is translucent then add Mushrooms, Tomatoes, and Spinach and sauté another 2-3 minutes.
- Combine the cooked Egg Noodles with the Vegetable Mixture and Cheese. Make sure everything is evenly distributed.
- Pour mixture into 9″ casserole dish and use your hands to make sure the add-ins are evenly distributed.
- Season Eggs with Salt and Fresh Cracked Pepper to taste and pour them over the pasta mixture and shake the dish a little to make sure the egg are evenly distributed.
- Top with remaining cheese and bake for 25-30 minutes or until a toothpick comes out of the center of the dish clean.
Optional: Garnish with fresh chives and serve warm.
- Prep Time: 20 Minutes
- Cook Time: 30 Minutes