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Four-Pepper Egg Casserole

My husband loves peppers, and this colorful breakfast casserole is one of his favorite ways to enjoy them. Cumin and cayenne add mild south-of-the-border spice. —Joyce Moynihan, Lakeville, Minnesota
  • Total Time
    Prep: 35 min. Bake: 35 min.
  • Makes
    8 servings

Ingredients

  • 2 tablespoons olive oil
  • 2 large onions, sliced
  • 1 each large green, sweet yellow, orange and red pepper, thinly sliced
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 1 teaspoon ground mustard
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons all-purpose flour
  • 4 large eggs
  • 2 cups sour cream
  • 1/2 cup minced fresh cilantro
  • 2 cups shredded Monterey Jack cheese
  • 1/4 teaspoon paprika

Directions

  • Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add onions and peppers; cook and stir until tender. Add garlic and seasonings; cook 2 minutes longer. Remove from heat. Stir in flour until smooth. Transfer to a greased 11x7-in. baking dish.
  • In a large bowl, whisk eggs, sour cream and cilantro. Pour over pepper mixture. Top with cheese; sprinkle with paprika. Bake, uncovered, 35-40 minutes or until center is set.
Nutrition Facts
1 piece: 342 calories, 25g fat (14g saturated fat), 171mg cholesterol, 508mg sodium, 13g carbohydrate (7g sugars, 3g fiber), 14g protein.

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