Best Egg And Roasted Red Pepper Casserole

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 194.2

Total Fat: 9.6 g
Cholesterol: 175.1 mg
Sodium: 662.1 mg
Total Carbs: 13.4 g
Dietary Fiber: 1.4 g
Protein: 12.6 g

View full nutritional breakdown of Best Egg And Roasted Red Pepper Casserole calories by ingredient

Introduction

This colorful and fluffy casserole is versatile because it can be served at breakfast, lunch or dinner. It pairs up beautifully with a crisp green salad or fruit in summer, or as a steamy side dish with steak, chicken or fish in the winter. This dish is easy to make even for the most novice of cooks! This colorful and fluffy casserole is versatile because it can be served at breakfast, lunch or dinner. It pairs up beautifully with a crisp green salad or fruit in summer, or as a steamy side dish with steak, chicken or fish in the winter. This dish is easy to make even for the most novice of cooks!

Minutes to Prepare: 20

Minutes to Cook: 40

Number of Servings: 8

Ingredients

- 2 Cups Diced Roasted Red Peppers

- 6 Ounces Grated Low-Fat Cheddar Cheese

- 1/2 Cup Chopped Scallions

- 1/2 Cup Flour

- 1 Teaspoon Baking Powder

- 1 Teaspoon Garlic Powder

- 1/2 Teaspoon Salt

- 1/2 Teaspoon Pepper

- 1 Cup 2% Milk

- 6 Large Eggland's Best Eggs

- 1 Large Tomato Sliced Into 8 Slices

- 3 Ounces Sliced Black Olives

Directions

Preheat oven to 375 degrees. Spray a 9 x 13" casserole dish with cooking spray.

In a large mixing bowl, combine peppers, cheese and scallions and spread over the bottom of the casserole dish evenly.

Using the same bowl, combine flour, baking powder, garlic powder, salt and pepper. Slowly add milk stirring constantly with a fork to avoid lumps.

In a small and medium bowl separate egg yokes (small bowl) from whites (medium bowl). Beat egg whites until peaks form. After beating egg whites, beat egg yokes until they become a light yellow color. Fold egg yokes into whites carefully so that mixture remains fluffy. Gently fold egg mixture into flour mixture.

Pour egg and flour mixture over peppers in casserole dish. Bake for 35 to 40 minutes or until knife inserted in center comes out clean. Top will be slightly golden in color.

Remove casserole from oven and evenly place tomato slices on top. Return to oven for 5 to 10 more minutes.

Remove casserole from oven and let cool for 20 minutes before slicing and serving. Garnish with sliced black olives. Makes 8 servings.

Crumbled bacon or diced ham can also be added to this casserole making it a more hearty entree. A dollop of sour cream also adds a nice topping. Enjoy!

Number of Servings: 8

Recipe submitted by SparkPeople user PATTIJOHNSON.