Updated: Jun 16
Prepare yourself for the best darn breakfast dish you did not know you could make! Let me tell you, it is my all time favorite go to when entertaining guests for brunch! I love serving this over a bed of mixed greens that have been drizzled in a savory balsamic glaze and topped with cherry tomatoes. I keep presliced refrigerated or frozen peppers on hand because who actually has the time to prep that anyway? Okay, well for this one pictured I did actually dice my own peppers from whole because the store was out of prepped peppers. This recipe takes less than 10 minutes to put together and Cooks for about 45 Minutes.
You will need:
6 Large Eggs
1 Cup of unsweetened original almond milk. (you may also substitute any milk of your liking. When I prepare this for guests I use half and half)
1 cup of diced sweet peppers; I use the yellow, orange and red variety. (I also add in onion and green peppers if I have them on hand.)
1 Cup of feta
1 Tablespoon of Garlic
Salt and pepper to taste
If you want to make this into my favorite brunch salad you will need:
Beat the eggs until fluffy.
Stir in the milk, peppers garlic and feta.
Pour mixture evenly into a 9 by 13 inch casserole dish.
Bake for 40 minutes and check the center to see if it has fully cooked. I typically add an extra 5 minutes because I do not like mine to come out wet.
Serve immediately and store in the refrigerator for up to 3 days for best freshness.
To Plate with the balsamic salad I just place a bed of mixed greens on the plate, drizzle balsamic glaze lightly over the lettuce and top with cherry tomatoes sliced longways. I place a large piece of breakfast bake right over top for a delectable brunch salad.
Enjoy and as always please share your feedback and pictures!