Egg Casserole with Piperade Recipe

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 can (14.5 ounces) diced tomatoes
• 8 large eggs
• 1/4 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F.
2. In a large oven-safe skillet, heat the olive oil over medium heat. Add the onion, red and green bell peppers, and garlic. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Add the smoked paprika and diced tomatoes. Cook until the mixture has thickened, about 5 minutes.
4. In a separate bowl, whisk together the eggs, milk, salt, and pepper.
5. Pour the egg mixture into the skillet with the pepper mixture. Stir to combine.
6. Sprinkle the Parmesan cheese on top.
7. Bake for 12-15 minutes or until the eggs are set and the cheese has melted.
8. Serve hot and enjoy!

Verdict:

This Egg Casserole with Piperade recipe is flavorful, healthy, and easy to make. It is perfect for a weekend brunch or a weekday breakfast. The piperade adds a nice kick of flavor to the dish, and the eggs are fluffy and delicious. The addition of Parmesan cheese on top makes the dish even more delicious. This recipe is definitely a crowd-pleaser.

Serving Suggestions:

This Egg Casserole with Piperade can be served with a side of toast, bacon or sausage, or fresh fruit for a complete and satisfying meal. It can also be made ahead of time and reheated in the microwave or oven for a quick breakfast or lunch.