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Block Island Breakfast Casserole Recipe with Fresh-From-the-Garden Green Peppers

I recently returned from a fabulous trip to Rhode Island, where I stayed with a good friend in Portsmouth and then visited some other good friends at their summer house on Block Island. At the island house, I was the only South Beach Diet eater, but everyone enjoyed this casserole I made for breakfast one day. Again, in this dish the sum was greater than the parts.

Sometimes I don’t like adding green peppers to things because the green pepper flavor can be overpowering, but in this case we used small garden green peppers and they were fantastic. If you don’t have a garden, look for the lightest green peppers you can find, or reduce the amount to one green pepper. Red, yellow, or orange peppers would also be good in this.

(Before you make this you may want to read Basic Instructions for South Beach Diet Friendly Breakfast Casseroles which has instructions for different sizes of pan and ingredient options for this type of breakfast casserole.)

Block Island Breakfast Casserole with Fresh-From-the-Garden Greek Peppers
(about 10 servings, original recipe by Kalyn)

18 eggs
1/4 cup cream, milk, or half and half
1-2 T Spike Seasoning
salt, pepper to taste
1/4 cup sliced green onion
10-12 oz. deli ham, diced in 3/8 inch pieces
(do not use honey ham)
12 oz. low fat sharp cheddar, diced in 3/8 inch square pieces
2 small green bell peppers from the garden, diced in 3/8 inch pieces

Preheat oven to 375. Spray 10 X 14 glass casserole dish with nonstick spray. In bottom of casserole dish layer ham, cheese, green onion and green pepper.


Beat eggs with cream, Spike Seasoning, salt, and pepper until whites and yolks are well combined. Pour eggs over ham mixture, then stir gently with a fork so that all the ingredients are evenly distributed in the eggs.

Bake 45 minutes, or until eggs are firmly set and top is lightly browned.

In the spirit of full disclosure, let me say that we cut the cheese into cubes for this dish because we couldn’t find a cheese grater, but the result was fabulous. Having the cheese in cubes created little pockets of melted cheese throughout the mixture, which was delicious.

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2 comments on “Block Island Breakfast Casserole Recipe with Fresh-From-the-Garden Green Peppers”

  1. I just found your Blog and I’m so excited. I’m on phase one of the SB Diet, and your blog is so inspirational. Blog On!

  2. I love your blog.

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