Four-Pepper Egg Casserole

Total Time Prep: 35 min. Bake: 35 min.
Yield 8 servings
Test Kitchen Approved
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

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

  1. 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.
  2. 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.

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
Recipe Creator
Community Cook

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