Roasted Green Pepper and Tomato Breakfast Casserole with Feta and Oregano
Serve hot; this is good with a little sour cream to add at the table if you’re a sour cream fan.
More Breakfasts with Summer Flavors:
Crustless Three- Cheese Tomato-Basil Quiche ~ Kalyn’s Kitchen
Tomato, Pepper, and Egg Breakfast Skillet ~ Country Cleaver
Three Cheese Zucchini Frittata with Mozzarella, Feta, and Parmesan ~ Kalyn’s Kitchen
Baked Egg Tomato Breakfast Cups ~ Reluctant Entertainer
Low-Carb Zucchini and Green Chile Breakfast Casserole ~ Kalyn’s Kitchen
Tomato Breakfast Tart ~ Family Food on the Table
Roasted Bell Pepper and Tomato Breakfast Casserole with Feta and Oregano
(Makes about 6 servings, recipe created by Kalyn when she had a surplus of cherry tomatoes that needed to be used!)
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 (This is a perfect way to use those last tomatoes that are getting a bit shriveled)
1 cup crumbled Feta cheese (more or less to taste)
1 tsp. Spike Seasoning
salt and fresh ground black pepper for seasoning eggs
Preheat oven or toaster oven to 375F/190C. Brush 9″ x 13″ (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 cooked.
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 about 30 minutes, or until the top is lightly browned and eggs are set. (I had a deep dish, so if you’re using a flatter dish it will take less time. 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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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
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