Three Cheese Baked Eggs with Roasted Peppers
Elevate your breakfast or brunch game with these decadent Three Cheese Baked Eggs with Roasted Peppers, a dish that combines creamy textures and bold flavors in every bite. Featuring a luscious trio of ricotta, sharp cheddar, and Parmesan cheeses, this recipe pairs perfectly with the smoky sweetness of roasted red peppers for a truly gourmet experience. Whisked eggs and heavy cream provide a custard-like base, while a touch of garlic and fresh parsley add aromatic depth. Baked to golden perfection in just 25 minutes, this easy yet elegant dish is ideal for feeding a small crowd or indulging in a special morning treat. Serve it warm with crusty bread or a crisp side salad for a satisfying meal that's as visually stunning as it is delicious. Keywords: three cheese baked eggs, roasted red peppers, breakfast casserole, cheesy egg bake, brunch recipes.
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Recipe Information
Ingredients
- 6 large Eggs
- 0.25 cup Heavy cream
- 1 cup (chopped) Roasted red peppers
- 0.5 cup Ricotta cheese
- 0.5 cup (shredded) Sharp cheddar cheese
- 0.25 cup (grated) Parmesan cheese
- 1 tablespoon Olive oil
- 2 cloves (minced) Garlic
- 2 tablespoons (chopped) Fresh parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a medium-sized baking dish with olive oil or non-stick spray.
Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.
Stir in the chopped roasted red peppers and cook for an additional 2 minutes. Set the mixture aside to cool slightly.
In a medium bowl, whisk together the eggs and heavy cream until well combined. Mix in the salt and black pepper.
Gently fold the ricotta cheese and shredded cheddar cheese into the egg mixture, reserving a small amount of cheddar for topping.
Spread the roasted red pepper and garlic mixture evenly across the bottom of the prepared baking dish.
Pour the egg and cheese mixture over the peppers, ensuring it’s evenly distributed.
Sprinkle the grated Parmesan cheese and reserved cheddar cheese on top.
Bake in the preheated oven for 20–25 minutes, or until the eggs are set and the top is golden and bubbly.
Remove the dish from the oven and allow it to cool slightly (2–3 minutes). Garnish with fresh parsley before serving.
Serve warm with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
1324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.8 g | 129% | |
| Saturated Fat | 48.3 g | 242% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1334 mg | 445% | |
| Sodium | 2280 mg | 99% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 1.5 g | ||
| Protein | 76.2 g | 152% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1359 mg | 105% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 977 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
