Mexican Egg Zucchini Bake

Ingredients

• 12 eggs
• 13 cup half-and-half cream (unwhipped) or 13 cup whipping cream (unwhipped)
• salt and pepper (use lots of pepper!)
• 12 cup butter
• divided
• 1 12 cups canned sliced mushrooms
• drained
• 5 green onions
• chopped (or to tate)
• 1 small green bell pepper
• coarsely chopped
• 1 small red bell pepper
• coarsely chopped
• 1 small zucchini
• coarsely chopped
• 1 large firm tomatoes
• chopped
• 2 cups monterey jack cheese
• grated (or similar cheese)
• 2 cups salsa (or to taste)

Instructions

1. Set oven to 150 degrees.
2. Lightly butter a medium baking dish (large enough to hold the mixture).
3. In a bowl, whisk the eggs with cream, salt and pepper.
4. Melt about 4 tablespoons (or less) of butter in a frypan; add in the egg mixture and scramble until JUST moist (don't overcook eggs!
5. ).
6. Place/spread the eggs in a medium baking dish or a large oven-proof serving plate, and place in a 150 degree oven to keep warm.
7. Melt remaining butter in same frypan, and saute all veggies with salt and pepper until soft.
8. Remove the eggs from the oven and increase heat to 300 degrees.
9. Spread the sauteed veggies over the eggs in the baking dish or plate.
10. Sprinkle with grated cheese, and place back in a 300 degree oven until cheese melts (about 5 minutes).
11. Serve with lots of salsa on the side.
12. Delicious!