Creamy Ricotta Egg Casserole With Fresh Tomatoes Recipe

Name: Creamy Ricotta Egg Casserole With Fresh Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 extra large eggs, lightly beaten; 2 large tomatoes, thin sliced (6-8 slices per tomato); 1 small jalapeno, ribs and seeds removed and diced fine; 1 small onion, fine diced; 1 cup baking mix (Jiffy or Bisquick); 1 pint ricotta cheese, part skim is ok but no NO fat; 2 cups grated white cheddar cheese; 1 cup milk (no skim for this); 2 tablespoons fresh basil, diced fine; 1 tablespoon fresh chives, diced fine; 4 tablespoons melted butter (not margarine); salt; pepper

Servings: persons

12 extra large eggs, lightly beaten
2 large tomatoes, thin sliced (6-8 slices per tomato)
1 small jalapeno, ribs and seeds removed and diced fine
1 small onion, fine diced
1 cup baking mix (Jiffy or Bisquick)
1 pint ricotta cheese, part skim is ok but no NO fat
2 cups grated white cheddar cheese
1 cup milk (no skim for this)
2 tablespoons fresh basil, diced fine
1 tablespoon fresh chives, diced fine
4 tablespoons melted butter (not margarine)
salt
pepper

1
Eggs -- In a large bowl, mix all the ingredients except for the tomatoes and chives. Mix well until everything is combined. Pour into a 13x9 pan sprayed with a non-stick spray or Pam.
2
Bake -- In a 350 degree oven, middle shelf, bake for 45-55 minutes. To see if it is done, test like you would a cake -- stick a knife in the center to make sure it comes out clean.
3
Then turn on the broiler, remove your dish and top with the tomato slices and plenty of salt and pepper. Broil 2-3 minutes until the tomatoes soften slightly and the top is lightly brown. Remove from the oven and cover with foil to let it rest. A good 10 minutes before serving.
4
Serve -- Sprinkle with the fresh chives before serving. I don't try to cut this, but rather just spoon it. They are absolutely wonderful and creamy, and a nice change from traditional scrambled eggs. Add some potatoes, bacon or sausage and you have a wonderful meal. ENJOY!

854

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 extra large eggs, lightly beaten, 2 large tomatoes, thin sliced (6-8 slices per tomato), 1 small jalapeno, ribs and seeds removed and diced fine, 1 small onion, fine diced, and more.

Yes, Creamy Ricotta Egg Casserole With Fresh Tomatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Ricotta Egg Casserole With Fresh Tomatoes

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