Creamy Ricotta Egg Casserole With Fresh Tomatoes Rezept
Elevate your breakfast or brunch game with this creamy ricotta egg casserole, bursting with fresh tomatoes and herbs! This easy recipe delivers a delightful twist on the classic egg casserole, offering a creamy texture with a subtle hint of heat. Imagine tender eggs mingling with luscious ricotta, topped with juicy sun-dried tomatoes – pure comfort food perfection! It's perfect for weekend brunch, a satisfying weeknight dinner, or even a light lunch. Serve alongside pan-seared potatoes, bacon, grilled sausage, chicken sausage, potato hash, or fresh fruit for a complete and unforgettable meal. Serves 4-6.
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Zubereitung von Creamy Ricotta Egg Casserole With Fresh Tomatoes
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
In a large bowl, whisk together the eggs, ricotta cheese, milk, Parmesan cheese, salt, pepper, and Italian seasoning.
Gently fold in the chopped fresh tomatoes and red pepper flakes (if using).
Pour the egg mixture into the prepared baking dish.
Top with the remaining chopped fresh tomatoes.
Bake for 45-55 minutes, or until the casserole is set and lightly golden brown.
Let cool for 10 minutes before serving.
Nutrition Information(Approximate per serving)
Sodium
49 g
Sugar
33g
Fat
194g
Carbs
11g
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Wie lange dauert die Zubereitung von Creamy Ricotta Egg Casserole With Fresh Tomatoes?
Creamy Ricotta Egg Casserole With Fresh Tomatoes dauert insgesamt etwa 70 Minuten – ungefähr 15 Minuten Vorbereitung und 55 Minuten Kochzeit.
Wie viele Kalorien hat Creamy Ricotta Egg Casserole With Fresh Tomatoes?
Creamy Ricotta Egg Casserole With Fresh Tomatoes hat etwa 997.2 Kalorien pro Portion, mit ungefähr 109 g Eiweiß, 11 g Kohlenhydraten und 109 g Fett.
Welche Zutaten brauche ich für Creamy Ricotta Egg Casserole With Fresh Tomatoes?
Die wichtigsten Zutaten für Creamy Ricotta Egg Casserole With Fresh Tomatoes sind Extra Large Eggs, Tomatoes, Jalapeno, Onion, Baking Mix, Ricotta Cheese. Die vollständige Liste mit Mengenangaben findest du oben.
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