Friday, January 06, 2012

Recipe for Roasted Green Bell Pepper and Roasted Tomato Breakfast Casserole with Feta and Oregano

Roasted Green Bell Pepper and Roasted Tomato Breakfast Casserole with Feta and Oregano
Here's a meatless Phase One Breakfast casserole that's one of my favorites!

(We're doing a Month of Daily Phase One recipes during January, and today I'm featuring this Roasted Green Bell Pepper and Roasted Tomato Breakfast Casserole which is one of my favorites.)

This is another one of those recipes that happened when I was just making something to eat, and then it turned out so well I decided to make it again and take photos for the blog. It was inspired by one of those big plastic containers of cherry tomatoes from Costco. It seems I can rarely manage to use all the tomatoes before they start to shrivel, and when I was thinking about what to do with slightly-shriveled cherry tomatoes I hit on the idea of roasting them for a breakfast casserole. There was a green bell pepper in the fridge that was begging to go into this, and adding some dried oregano and feta cheese gave it a bit of Greek flavor. I've made a lot of this type of breakfast casserole, and even written a how-to post on making South Beach friendly breakfast casseroles, and I think this combination is one of the best ones I've come up with (so far!)

If anyone is wondering why I'm making breakfast casserole when it's 90 degrees in the shade, I cooked it in my Oster Toaster Oven! Cut the green pepper into short strips, brush baking dish with olive oil, then sprinkle with oregano and roast in a 375F/190C oven for about 10 minutes.

Then add the cut tomatoes, and stir to distribute. Roast about 15 minutes more, or until the tomatoes are starting to look a bit shriveled like this.

Sprinkle crumbled Feta cheese over the roasted tomatoes and bell pepper.

Pour over the beaten egg that's seasoned with Spike Seasoning, salt, and fresh ground black pepper. (I always stir this a little to get the ingredients well-distributed in the egg.)

Bake the casserole about 25 minutes, or until the top is lightly browned and eggs are set. (It will puff up a bit like this when it first comes out of the oven, but it settles down after it cools for a few minutes.)

Roasted Green Bell Pepper and Roasted Tomato Breakfast Casserole with Feta and Oregano
(Makes 4-6 servings, recipe created by Kalyn when she had a surplus of cherry tomatoes that needed to be used!)

Ingredients:
1 green bell pepper, seeds removed and cut into thin strips
olive oil, for brushing baking pan (or use nonstick spray)
1/2 tsp. dried oregano (optional, but good)
1 cup cherry tomatoes, sliced in half
3/4 cup crumbled Feta cheese
10 eggs
1 tsp. Spike Seasoning
salt and fresh ground black pepper for seasoning eggs

Instructions:
Preheat oven or toaster oven to 375F/190C. (I was making this in the summer, so I used a toaster oven.) Brush 9" x 9" (or similar size) baking dish with olive oil, including the sides, or spray with nonstick spray.

Cut out seeds from green pepper, then cut into short thin slices. Put green pepper into baking dish, sprinkle dried oregano over, and roast for 10 minutes.

While green pepper roasts, cut cherry tomatoes in half. Break eggs into a bowl and beat until egg yolks and whites are well combined. Season eggs with Spike Seasoning, salt, and fresh ground black pepper.

After peppers roast for 10 minutes, add cut cherry tomatoes and stir to combine. Put dish back in oven and roast 15 minutes more, or until tomatoes start to look slightly shriveled.

Sprinkle Feta cheese over roasted peppers and tomatoes, then pour beaten eggs over. (I used a fork to stir slightly so the roasted peppers and tomatoes were evenly distributed in the eggs.) Return pan to oven and cook for 25-28 minutes, or until the top is lightly browned and eggs are set. (It will puff up a bit when it cooks, but after it cools for a few minutes the casserole will settle.) Serve hot.

This is good served with a dollop of low-fat sour cream or plain yogurt. This casserole can be kept in the fridge and reheated in a microwave, but be careful not to microwave too long or the eggs will get rubbery.



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South Beach Suggestions:
This casserole would make a great breakfast dish for any phase of the South Beach Diet, or any other type of low-glycemic eating plan.

More Ideas for Breakfast Casseroles:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Breakfast Casserole with Spinach, Leeks, Cottage Cheese and Goat Cheese from Kalyn's Kitchen
Broccoli Cheese Breakfast Casserole from Kalyn's Kitchen
Breakfast Casserole with Sweet Italian Sausage, Mushrooms, and Cheese from Kalyn's Kitchen
Zucchini Breakfast Casserole from Simply Recipes
Ham and Cheese Breakfast Casserole from The Kitchn
Slow Cooker Ultimate Breakfast Casserole from A Year of Slow Cooking
Buffet Breakfast Casserole from Recipe Girl
Farmer's Breakfast Casserole with Low-Fat Mozzarella Cheese from In Good Taste
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)counter customizable free hit

54 comments:

Lydia (The Perfect Pantry) said...

Fantastic idea to roast the pepper along with the tomatoes!

Brenda said...

I love Costco inspired meals. I am trying to work through some shrimp I bought recently.

How do you think this would work with egg substitute instead of eggs? For WW that would cut the points almost in half. (and nonfat feta)

Kalyn said...

Thanks Lydia!

Brenda, I haven't used egg substitute that much, so I'm not sure it would taste as good, but I think it would work.

Sara said...

I really loved the recipes you have listed I do want to try the "Roasted green bell pepper and tomatoe casserole". I have to say I may copy the whole page for my recipe card file.
Sara

Martha said...

Found you through the recent google blog post feed, this looks delish! Thank you!

RV said...

This is a very hearty breakfast..

Erica said...

This looks so goooood! My husband will probably gobble the whole thing himself when I make it. Thanks for sharing your recipe. Looks like a keeper for me.

Joanne said...

Roasted veggies can spruce up any dish, but especially roasted tomatoes. What a great casserole!

gfe--gluten free easily said...

That looks sooo good, Kalyn! I'm all about roasted veggies and for some reason tend to make it too complicated or time consuming in my head. This is such an easy, beautiful, and tasty dish ... thank you. :-)

Shirley

neil said...

I'm still getting over your great tip for trimming beans by the handful in your last post, now I see this wonderful dish, using some of my fave ingredients.

The good thing for me is that it's winter here, so something like this seems perfect!

Amanda said...

Looks great kalyn. I have a breakfast casserole here that I got from a neighbor. it's really good, but has way to many potatoes. i'm working on adapting it, this looks great!

Kalyn said...

Thank you all for the nice thoughts about this recipe. I'm just about to eat some leftovers for breakfast this morning!

bellini valli said...

Savoury breakfasts are for me Kalyn:D

CJ said...

Great idea to roast the peppers and tomatoes in the same pan that you bake the eggs in. Love having a shortcut!

Looks fabulously delicious too. Planning on making it this weekend. Thanks Kalyn.

Heidi said...

This looks fantastic, can't wait to try it. Love that it's all done in one dish, too.

Mrs. Ed said...

This looks pretty and so easy. This would be a good week night dinner.

Best Wishes Marie said...

kalyn, there is something so wonderful about Warm and Gooey. This looks great !! and healthy, too.

Anonymous said...

After you published your recipe for slow-roasted tomatoes a couple of years ago, I've been making them and freezing them....using them year round and in so many things. I recently made hummus and used them in that! Oh my goodness, the stuff flies out the door. My sister-in-law told me she was taking the entire container home with her and she DID!! Thanks for getting me started on those!
Dawn

Rev. Biggles said...

No bacon?

xo, Biggles

Kalyn said...

Thanks again everyone!

Biggles, you can definitely add bacon to yours. (Oh yes, everything tastes good with bacon, don't I know it!)

Dawn, I can't wait for my Roma tomatoes to get ripe this year, because I've been out of slow-roasted tomatoes for months now. So glad you are enjoying them. They would be great in this.

Laura said...

I just made something like this with thinly sliced zucchini, yellow and red grape tomatoes, and a little bit of monterrey jack that had some olive and red pepper in it. I made it in a frying pan. I sauteed the vegetables in olive oil with a little bit of oregano and lemon pepper and then poured over the eggs. I helped the top set up by covering the pan at the end of cooking (after adding the cheese on top).

Kalyn said...

Laura, sounds good!

Cozy in Texas said...

I stopped by your blog today. This looks delicious.
Ann

FabFrugalFood said...

This looks good enough for dinner. Oh heck, any meal!

I make your zucchini breakfast casserole all the time. This one will be on my list soon!

Thanks again, Kalyn!

Julie said...

I love roasted veggies, too. They sound great in that breakfast casserole :)

Anonymous said...

Hi Kalyn,

Will this keep at all? My husband isn't a fan of baked eggs, but this dish is right up my alley. If it will keep, I'll make it for myself and eat the left-overs.

Thanks,
Martha

Kalyn said...

Martha, this will keep in the fridge for at least a week. (At the end of the recipe, I talked about how to reheat in the microwave.)

Cookin' Canuck said...

Someday I am going to show up on your doorstep for breakfast. You make such wonderful egg casseroles!

Kalyn said...

Dara, any time! That would be fun.

Maria said...

I love roasting veggies, brings out the best flavor. Great recipe!

Kelsey B. said...

This looks great Kalyn! We love a great egg casserole and are always looking for ways to add fresh produce. I love it when great recipes happen by accident.

whisk-kid said...

This sounds soooooo tasty! I love all of the ingredients and agree that this is probably a GREAT way to use up the extra tomatoes in the carton. I can never finish one either :)

PJ said...

looks delicious.. breakfast cassaroles are always game with me, any day, any time! i wanted to plant a cherry tomato tree just for the reason that i can't seem to ever finish a box of cherry tomatoes from supermarket. this is a good recipe for leftover cherry tomatoes.

Cameron Williams said...

I'm eating some for breakfast this morning at work as I type this. My girlfriend and I have been loving your breakfast casseroles and this one is a special treat. Thanks!

Kalyn said...

Cameron, so glad you liked it!

Melissa said...

This is YUMMY! I decided to cook it in a larger dish because when I got the green pepper in the bottom of the smaller dish it seemed like too much for me. I added 2 more eggs to compensate for spreading it out. I'm wondering how yummy this would be with asparagus instead of green pepper. I absolutely love asparagus and egg. Oh, and when I read the recipe I thought that bacon would be a perfect addition then I saw someone else asked about that too so I went ahead and added that to mine. This is such a keeper!!!! Thanks!

Kalyn said...

Melissa, so glad you liked it. I think asparagus would be great.

Jeanette said...

What a great idea for an egg casserole - love Greek flavors, and this is a nice way to put the rest of this summer's tomatoes and peppers to good use.

Kalyn said...

Jeanette, that's exactly what I thought when I made it!

Laura said...

My family loves eggs and feta-will be making this recipe very soon!

Anonymous said...

Kalyn, I am enjoying the daily recipes. I've lost 20 lbs due to the south beach way of life. I have about 30 more lbs to go. But, now that the weather has changed and salads are not so satisfying, I am having a hard time maintaining that weight loss. Due to this and the holidays, Ive gained 7 lbs and am very discouraged. Any suggestions?

Kalyn said...

Laura, hope you enjoy it.

Anonymous, I would suggest eating more vegetables and less calorie dense foods like meat, nuts, and dairy products. I think the more vegetables you can eat the better. Soups with lots of veggies are good for winter.

Anonymous said...

I'm sorry I didn't see this recipe when peppers and tomatoes were at their peak in the garden. I've printed and will save it for this summer.

Jana said...

this looks tasty and simple. i would suggest leaving the salt out, though. spike seasoning already has salt in it. :o)

Kalyn said...

Jana, Spike comes with and without added salt. I usually say "salt and fresh ground black pepper to taste" so people can decide how much salt they want.

Kulsum@journeykitchen said...

Love this Kalyn. I do something similar but not in casserole form but I can see how this would be so much better!

Kalyn said...

Thanks Kelsum, glad you like it.

Frustrated Momma said...

What is Spike seasoning? That's not something I have found in the spice aisle here in rural E TX. Is it something I can concoct myself? If not exactly what can I use to get the approximate flavor of it? This is on my list of bunch meals for next weekend. :)

Kalyn Denny said...

If you click the link in the recipe it explains what Spike Seasoning is. If you don't find it, you can use any type of all-purpose seasoning, but I really like Spike.

Kelsey said...

Thi was awesome! Because of dietary restrictions I switched the peppers for mushrooms and added Italian Sausage, was awesome, thanks so much for sharing

Susannah Matthews said...

Hi
Your SBD breakfast recipes look amazing! I just have a couple questions. I do shift work and I'm employed full time. If precooked the egg recipes, how long would the last in the refrigerator? My plan is to cut some up each time I'm working when I need breakfast. Also, I'm not a huge fan of feta, can you recommend any other cheese that may be nice in these recipes? thank you so much

Kalyn Denny said...

Egg casseroles will last at least a week in the fridge. You can even cut them into serving-size pieces and keep in individual containers; then just pull one out and microwave each morning. Any type of low-fat cheese will work; I use low-fat grated mozzarella quite a bit.

Michael West said...

This was excellent! I love how you can do all three steps in one pan...making the clean up super easy. I don't have spike seasoning so in place I use Trader Joe's Seasoning Salute. Delicious!

Kalyn Denny said...

Michael, so glad you enjoyed!

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