Breakfast casserole with egg and peppers
This delicious egg casserole is a wonderful way to prepare a quick and easy breakfast or dinner. The combination of eggs, vegetables and cheese is not only delicious, but also very nutritious. Perfect for a leisurely start to the day or a light evening meal.
Preparation time 15 minutes
Cooking time 30 minutes
Ingredients
Ingredients
- 6 eggs
- 200 ml cream
- 100 g grated cheese (e.g. Gouda or Cheddar)
- 1 red bell pepper
- 1 green bell pepper
- 1 onion
- 100 g mushrooms
- 1 bunch of chives
- Salt and pepper
- A little butter to grease the tin
Preparation
- Preheat the oven to 180 °C top/bottom heat.
- Grease a baking dish with a little butter.
- Wash, clean and finely dice the peppers, onions and mushrooms.
- Crack the eggs into a bowl and whisk with the cream. Season to taste with salt and pepper.
- Place the diced vegetables in the casserole dish and spread evenly.
- Pour the egg mixture over the vegetables.
- Spread the grated cheese evenly over the egg mixture.
- Bake the casserole in the preheated oven for approx. 30 minutes until the egg mixture has set and the cheese is golden brown.
- Remove the casserole from the oven, sprinkle with chopped chives and serve.
