Creamy Ricotta Egg Casserole With Fresh Tomatoes

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!