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Friday, September 9, 2011

Mushroom, Green Pepper & Feta Casserole

If you have not tried growing your own green peppers, you are really missing out. Peppers are very easy to grow and they taste so sweet and fresh when used directly from your own garden.  You can even grow a single pepper plant in a large pot.

This breakfast casserole also makes a quick and healthy dinner, and can be on the table in less than 1 hour. Serve this on a Monday night and you will have a quick-to-reheat-breakfast for the rest of the week.

8 oz. Sliced Portobello Mushrooms
1 large Green Bell Pepper, chopped into 3/4 inch squares
1-2 tsp  Olive Oil
3 Green Onions, white and green parts, minced
1 cup crumbled Feta Cheese (or more, to taste)
18 Large Eggs
1/2 tsp Fresh Tarragon (optional, but recommended)
Salt and Freshly Ground Black Pepper, to taste

Preheat oven to 375 F. Spray 10 X 14 glass casserole dish with non-stick spray.

Heat non-stick skillet, add 1 tsp olive oil, and saute mushrooms and peppers 2-3 minutes, until softened. Spread mushrooms-pepper mixture in bottom of casserole dish.  Crumble feta cheese over top of mushroom-pepper mixture.

Beat eggs with the tarragon and black pepper. (Avoid adding salt as Feta cheese contains a fair amount of salt). Bake about 45 minutes, or until casserole is firmly set and top is slightly browned. Serve hot. Serve with a little bit of low-fat sour cream and salsa on top.

Note:  Breakfast casseroles like this reheat very well in the microwave. It can be frozen, but for best results, allow to thaw in the refrigerator before reheating. Enjoy!

1 comment:

  1. Your breakfast casserole sounds great. Perfect when having overnight guests. I just posted an egg and pepper recipe as well.


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