Tortilla Crust Egg Casserole

Name: Tortilla Crust Egg Casserole
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings
Ingredients: 2 teaspoons olive oil; 1 large sun-dried tomato tortilla (about 12 inches wide); 6 large eggs; 1/4 cup whole milk; Kosher salt and freshly ground black pepper; 1/2 cup shredded Cheddar; 2 to 3 baby bell peppers, seeded and sliced into rings (about 1/2 cup); 6 cherry tomatoes, halved (about 1/3 cup)

Getting reviews...

Level: Easy

Total: 45 min
Active: 15 min

Yield: 6 servings

Instead of using pastry dough for a quiche-like egg bake, we lined a pie plate with a store-bought flour tortilla: It’s quick and easy and makes a particularly light entrée for breakfast, brunch or a light meal. A touch of olive oil in the bottom of the pie plate ensures that the tortilla crisps all over and that wedges slide easily out of the dish. The egg mixture is poured right over the tortilla, then Cheddar, cherry tomatoes and baby bell peppers are sprinkled on top. We like the flavor and color of a sun-dried tomato tortilla for this, but feel free to use any type of extra-large tortilla you like.

Level: Easy

Total: 45 min
Active: 15 min

Yield: 6 servings

Ingredients

Deselect All

2 teaspoons olive oil

1 large sun-dried tomato tortilla (about 12 inches wide)

6 large eggs

1/4 cup whole milk

Kosher salt and freshly ground black pepper

1/2 cup shredded Cheddar

2 to 3 baby bell peppers, seeded and sliced into rings (about 1/2 cup)

6 cherry tomatoes, halved (about 1/3 cup)

Directions

Preheat the oven to 350 degrees F. Grease the bottom and sides of a 9-inch pie plate with the oil. Lay the tortilla in the bottom of the pie plate (it’s okay if the edges ruffle slightly). Set aside.
Whisk the eggs, milk, 3/4 teaspoon salt and several grinds of black pepper together in a large bowl until well combined. Gently pour the egg mixture over the tortilla crust. Top with the cheese and pepper rings. Place the cherry tomatoes on top with the flesh side of each facing up.
Bake until the egg mixture is set and the tortilla is golden brown and toasted along the edges, 30 to 35 minutes. Let sit for 5 minutes, then slice into wedges.