FOUR-PEPPER EGG CASSEROLE

Four-Pepper Egg Casserole image

My husband loves peppers, and this colorful breakfast casserole is one of his favorite ways to enjoy them. Cumin and cayenne add mild south-of-the-border spice. -Joyce Moynihan, Lakeville, Minnesota

Provided by Taste of Home

Time 1h10m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
2 large onions, sliced
1 each large green, sweet yellow, orange and red pepper, thinly sliced
3 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon ground mustard
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 tablespoons all-purpose flour
4 large eggs
2 cups sour cream
1/2 cup minced fresh cilantro
2 cups shredded Monterey Jack cheese
1/4 teaspoon paprika

Steps:

Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add onions and peppers; cook and stir until tender. Add garlic and seasonings; cook 2 minutes longer. Remove from heat. Stir in flour until smooth. Transfer to a greased 11x7-in. baking dish., In a large bowl, whisk eggs, sour cream and cilantro. Pour over pepper mixture. Top with cheese; sprinkle with paprika. Bake, uncovered, 35-40 minutes or until center is set.

Nutrition Facts : Calories 342 calories, Fat 25g fat (14g saturated fat), Cholesterol 171mg cholesterol, Sodium 508mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 3g fiber), Protein 14g protein.