Three Cheese Baked Eggs With Roasted Peppers Recipe

Name: Three Cheese Baked Eggs With Roasted Peppers
Prep time: 25 min
Cook time: 80 min
Total time: 105 min
Yield: Serves 1 or more
Ingredients: Red Bell Peppers; All Purpose Flour; 1/2 teaspoon salt; 1 teaspoon baking powder; 6 large eggs; Unsalted Butter; Extra Sharp Cheddar Cheese; Whole Milk Ricotta Cheese; Parmigiano Reggiano Cheese; 2 tablespoons chopped scallions

Impress your guests with this show-stopping Three Cheese Baked Eggs with Roasted Peppers recipe! Perfect for a special breakfast or brunch, this recipe is surprisingly simple to make. Whether you roast your own peppers or use jarred for convenience, the creamy egg custard infused with three cheeses and sweet roasted peppers is guaranteed to be a hit. This elegant dish is easier than you think and delivers maximum flavor.

Prep Time 25 mins

Cook Time 80 mins

Calories 468.6 kcal

Protein 57g

Rating 5.0 (1 Reviews)

Three Cheese Baked Eggs With Roasted Peppers

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Three Cheese Baked Eggs With Roasted Peppers

Red Bell Peppers
All Purpose Flour
1/2 teaspoon salt
1 teaspoon baking powder
6 large eggs
Unsalted Butter
Extra Sharp Cheddar Cheese
Whole Milk Ricotta Cheese
Parmigiano Reggiano Cheese
2 tablespoons chopped scallions

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How to Make Three Cheese Baked Eggs With Roasted Peppers

Roast peppers: If using fresh peppers, roast them on racks of gas burners over high heat, turning with tongs, until skins are blackened (10-12 minutes). Alternatively, broil peppers on a broiler pan about 5 inches from the heat, turning occasionally (about 15 minutes).
Steam and peel: Transfer the roasted peppers to a bowl, cover tightly with plastic wrap, and let stand for 20 minutes. Once cool enough to handle, peel the peppers, discarding stems and seeds. Dice the peppers into 1/3-inch pieces.
Preheat oven to 350°F (175°C).
Prepare dry ingredients: In a small bowl, sift together 1/4 cup all-purpose flour, 1/2 teaspoon salt, and 1 teaspoon baking powder.
Whisk eggs: In a large bowl, beat 6 large eggs with an electric mixer at medium-high speed until doubled in volume (about 3 minutes).
Combine wet and dry: Add 1/4 cup (1/2 stick) melted unsalted butter, the flour mixture, 1 cup shredded cheddar cheese, 1/2 cup shredded Monterey Jack cheese, and 1/2 cup crumbled feta cheese to the egg mixture. Mix well at low speed.
Add vegetables: Stir in 1 cup diced roasted red peppers and 2 tablespoons chopped scallions.
Bake: Pour the batter into a buttered 10-inch glass pie plate. Bake in the middle of the oven until the top is golden brown and a tester inserted into the center comes out clean (30-35 minutes).
Rest and serve: Let the baked eggs stand for 5 minutes before serving. Garnish with fresh herbs if desired.