This is a recipe for an oh-so cheesy baked egg casserole. Savory with roasted red bell pepper, three of your favorite cheeses and a hint of onion, this is an easy egg and cheese casserole perfect for your next Sunday Brunch or breakfast.
To roast your own red bell peppers: Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes.
Or purchase red bell peppers at the olive bar or in jars in the olive section of the grocery store. - Big Time Saver.
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 and green onion.
Pour into a buttered 8 x 8 casserole dish and bake in middle of oven until top is golden brown and a tester comes out clean, 30 to 40 minutes. Let stand 5 minutes before serving.
To serve, cut in squares and garnish with a dollop of sour cream and fine chopped heirloom tomatoes.