What's for Breakfast?
Oct. 14, 2012 10:56 am
Updated: Oct. 14, 2012 6:02 pm
Veggie Breakfast Casserole
1 cup diced bell pepper
1 cup diced, seeded fresh tomato
1/2 cup diced onion
2 slices provolone cheese, torn into small pieces
1/3 cup grated parmeson cheese
2 tablespoon snipped fresh chives or 1 tablespoon dried
1/4 cup minced fresh parsley or 2 tablespoons dried
2 egg, well beaten
1/2 cup reduced fat buttermilk baking mix
1 cup skim milk
1/2 teaspoon salt
1/8 teaspoon ground white pepper
Heat oven to 400 degrees F.
Spray a 9 inch pie pan with vegetable oil cooking spray
Place bell pepper, tomato and onion in bottom of pie plate. Sprinkle cheese evenly over vegetables. Sprinkle chives and parsely evenly over cheese.
Mix remaining ingredients in a medium bowl. Carefully pour into pie plate. Bake for 30 to 35 minutes, or until top is lightly browned and a knife inserted in the center comes out clean.
I've made this in a 10 inch tart pan and it cooks up in about 25 minutes.
This reheats well in the microwave (30-45 sec.) or conventional oven (10 min. at 350)