Creamy Ricotta Egg Casserole With Fresh Tomatoes Recipe
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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How to Make 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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How long does it take to make Creamy Ricotta Egg Casserole With Fresh Tomatoes?
Creamy Ricotta Egg Casserole With Fresh Tomatoes takes about 70 minutes from start to finish — roughly 15 minutes to prepare and 55 minutes to cook.
How many calories are in Creamy Ricotta Egg Casserole With Fresh Tomatoes?
Creamy Ricotta Egg Casserole With Fresh Tomatoes has approximately 997.2 calories per serving, with about 109 g protein, 11 g carbohydrates and 109 g fat.
What ingredients do I need for Creamy Ricotta Egg Casserole With Fresh Tomatoes?
The key ingredients for Creamy Ricotta Egg Casserole With Fresh Tomatoes are Extra Large Eggs, Tomatoes, Jalapeno, Onion, Baking Mix, Ricotta Cheese. See the full list with measurements above.
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