Tortilla Crust Egg Casserole
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 162
- Total Fat
- 11
- Saturated Fat
- 4
- Carbohydrates
- 7
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 10
- Cholesterol
- 196
- Sodium
- 222
- Total: 45 min
- Active: 15 min
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)
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.