Three Cheese Italian Breakfast Casserole

This is a recipe for an oh-so cheesy Italian Breakfast 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.

Course Breakfast Recipes

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 289kcal

Author Lea Ann Brown

Equipment

1 8 x 8 Casserole Dish

Ingredients

3 medium red bell peppers roasted and diced
¼ cup plus 2 tablespoons all-purpose flour
1 teaspoon Kosher salt
¾ teaspoon baking powder
9 large eggs
3 tablespoons unsalted butter melted
1 ½ cups Medium Cheddar Cheese grated
1 cup whole-milk ricotta
1 cup Parmigiano-Reggiano grated
3 green onions finely chopped (½ cup)

Instructions

Preheat oven to 350°F.
Sift together flour, salt, and baking powder into a small bowl.
Beat eggs in a large bowl with an electric mixer at medium-high speed until doubled in volume, about 3 minutes. Add melted 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 into 9 squares and garnish each with a dollop of sour cream and fine chopped heirloom tomatoes.

Notes

Tips For Success:

You most certainly can roast your own red bell peppers for this recipe, but make it easy by purchasing three roasted red bell peppers from the olive bar, or jarred roasted-red bell peppers.

Use a cake tester to make sure the casserole is done and set up in the middle.

Let the casserole sit for about 5 minutes before serving.

Nutrition