Roasted Green Pepper and Tomato Breakfast Casserole with Feta and Oregano

This Roasted Green Pepper and Tomato Breakfast Casserole with Feta and Oregano has all the flavors of summer! And this delicious low-carb breakfast casserole is also Keto, low-glycemic, gluten-free, meatless, and South Beach Diet friendly. Use the Recipes-by-Diet-Type Indexto find more recipes like this one.

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This tasty Roasted Green Pepper and Tomato Breakfast Casserole with Feta and Oregano is a recipe I created back in 2010 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, and my habit of buying those big containers regularly is one of the reasons I’ve kept making this so often through the years.

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 low-carb breakfast casseroles through the years, I think this combination is definitely a winner, and I’m happy it’s finally getting better photos so people are more inspired to make it.

Roasted Green Pepper and Tomato Breakfast Casserole with Feta and Oregano found on
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.

Roasted Green Pepper and Tomato Breakfast Casserole with Feta and Oregano found on
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 30-35 minutes (or a bit less if you use a shallower dish than I did), 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 Pepper and Tomato Breakfast Casserole with Feta and Oregano found on

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 Green Pepper and Tomato Breakfast Casserole with Feta and Oregano found on

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)
10 eggs
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:

This is a good side dish for any low-glycemic or low-carb diet, including any phase of the South Beach Diet.

Find More Recipes Like This One:

Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?

If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.
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62 comments on “Roasted Green Pepper and Tomato Breakfast Casserole with Feta and Oregano”

  1. Fantastic idea to roast the pepper along with the tomatoes!

  2. 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)

  3. 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.

  4. 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.

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

  6. This is a very hearty breakfast..

  7. 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.

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

  9. 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. ๐Ÿ™‚


  10. 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!

  11. 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!

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

  13. Savoury breakfasts are for me Kalyn:D

  14. 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.

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

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

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

  18. 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!

  19. No bacon?

    xo, Biggles

  20. 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.

  21. 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).

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

  23. 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!

  24. I love roasted veggies, too. They sound great in that breakfast casserole ๐Ÿ™‚

  25. 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.


  26. 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.)

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

  28. Dara, any time! That would be fun.

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

  30. 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.

  31. 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 ๐Ÿ™‚

  32. 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.

  33. 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!

  34. Cameron, so glad you liked it!

  35. 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!

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

  37. 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.

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

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

  40. 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?

  41. 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.

  42. 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.

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

  44. 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.

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

  46. Thanks Kelsum, glad you like it.

  47. 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. ๐Ÿ™‚

  48. 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.

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

  50. 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

  51. 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.

  52. 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!

  53. Michael, so glad you enjoyed!

  54. This is a burst of flavors! Especially I love the combination of cheese and tomatoes always.

  55. Call me stupid-I can't figure out where your Yummly button is?????

  56. This is one of the most nutrient-dense casserole I've seen! I will definitely give it a try! Can I use regular tomatoes?

    • Glad you like it. Cherry tomatoes are not quite so juicy, so if you use regular diced tomatoes I'd drain them in a colander while the peppers are roasting. Hope you enjoy!

  57. I didn't know that a veggie recipe could be so tasty! Thanks for sharing with us!

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