Serve this for brunch or lunch as a meatless entree.
3 large eggs, lightly beaten
1 small jar roasted red bell peppers, drained
3/4 cup milk
1/2 cup frozen peas
1/2 teaspoon onion powder
2 (12 ounce) packages STOUFFER’S Macaroni and Cheese 12 oz, defrosted according to package directions
Preheat oven to 350F (175C).
Combine eggs, roasted peppers, milk, peas and onion powder in large bowl. Season to taste with salt and ground black pepper. Add macaroni and cheese; stir well. Pour into 1-quart baking dish.
Bake for 45 to 50 minutes or until knife inserted near center comes out clean.
Makes 6 servings.