We had friends over for brunch last weekend and I wanted something that I could just have in the oven as they were arriving. I didn’t want to be hiding in the kitchen cooking and not be able to catch up. This dish was great for entertaining, everyone enjoyed it (even their 1 1/2 year old daughter Olivia) and we ended up having 2 small pieces left for breakfast the next day.
That was also the first time we had ever really entertained for brunch, it was such a nice way to catch up. We sat and chatted over coffee and tea, enjoyed fresh fruit and the baked eggs. It was relaxing and something we really need to do more.
This is something that I usually have ingredients on hand for (minus the ricotta) and buying roasted red peppers from Trader Joe’s was a big time saver. You could also easily add in sausage or bacon, even more veggies or spice it up with jalapenos. That’s the great thing about egg bakes, easy to make and easy to change them up.
Baked Eggs with Roasted Red Peppers
Prep Time: 15 Minutes
Cook Time: 35 Minutes
Keywords: breakfast vegetarian eggs
6053663Ingredients (Serves 4)
- 1 jar roasted red peppers
- 1/4 cup sun dried tomatoes
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoon baking powder
- 9 large eggs
- 3 tablespoons unsalted butter, melted
- 1 1/2 cups coarsely grated extra-sharp Cheddar
- 1 cup ricotta
- 1 cup grated Parmigiano-Reggiano
- 3 scallions, finely chopped (1/2 cup)
Instructions
Beat eggs in a large bowl with an electric mixer at medium-high speed until doubled in volume, about 3 minutes.
Add butter, flour mixture, and cheeses and mix well at low speed, then stir in peppers, sun dried tomatoes and scallions.
Pour into a buttered 10-inch glass pie plate and bake until top is golden brown and a tester comes out clean, 30 to 35 minutes. Let stand 5 minutes before serving.
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