Swap out that bell pepper for an equal amount of poblano or pasilla. Game changer, and I have simply quit using green bell peppers at all.
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Never make a breakfast casserole, I don't like my food all mixed together like that, usually. Eggs/cheese/veg sure, but start adding bready things and potatoes and it's too much. I also have several family members that cannot tolerate gluten, so throws out the bready things. We did find an interesting take recently, though, for a non flour breakfast quiche. I like quiche, but quit making due to the crust thing. Saw a recipe that boiled small potatoes, then smashed into a pie pan, to make a potato "crust." IIRC, the recipe just smashed the partially cooked potatoes into the pan, then poured the quiche mix into it and baked. We did that, was good, but even better was when we partially thawed some tater tots. Smashed them into the pan in a crust like layer, baked briefly to start crisping, then pour in quiche mix and finish cooking. Different, but fun and tasty.Comment
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Oh man... the smashed tots idea sounds pretty interesting! Spray it liberally with some oil, then smashed tots, pre-cook till crispy, then add eggs, cheese and bacon with some onions and peppers - oh, and some jalapenos... or some green chiles like barelfly ... oh man, you have me going down a rabbit hole now, and not a healthy one! lol -
The smashed tots are how our tatertot casserole does it. Good idea adapting it to breakfast casserole
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We make BF Casserole when we have Company sometimes. The last of our Christmas Company just left so we have a few meals of leftover BFC in the freezer. More often I made a Frittata in a CI pan because it's smaller in quantity but it's about the same thing.Comment
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Fatata--does that count? Then I have.
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