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