Roasted Green Pepper and Tomato Breakfast Casserole with Feta
Roasted Green Pepper and Tomato Breakfast Casserole uses roasted cherry tomatoes and bell pepper in a low-carb breakfast casserole. And this recipe is loaded with flavor from Feta and oregano.
PIN this breakfast casserole with green pepper, tomato, and Feta!
This tasty Roasted Green Pepper and Tomato Breakfast Casserole is a recipe I created when I was just making something to eat, and I had one of those big containers of cherry tomatoes from Costco, and the recipe turned out so well I decided to make it again and take photos for the blog. I always have a hard time using all the tomatoes before they start to shrivel, and when I was thinking about what to do with slightly-shriveled cherry tomatoes I hit on the idea of roasting them for a breakfast casserole. There was a green bell pepper in the fridge, and adding some dried oregano and Feta cheese gave it a bit of Greek flavor.
I’ve made a lot of low-carb breakfast casseroles through the years simply combining what’s in the fridge, I think this new combination is definitely a winner. And if anyone is wondering why I’m making breakfast casserole when it’s 90 degrees in the shade, I cooked it in my Oster Toaster Oven (affiliate link)!
What ingredients do you need for this recipe?
- green bell pepper
- olive oil
- Dried Oregano (affiliate link)
- cherry tomatoes
- crumbled Feta cheese
- 10 eggs
- Spike Seasoning (affiliate link), or other all-purpose seasoning blend
- salt and fresh ground black pepper
Can you make this recipe with fresh chopped tomatoes?
If you have lots of garden tomatoes, you can definitely make this recipe with a cup of fresh-chopped tomatoes instead of cherry tomatoes. I’d cut the tomatoes and drain them in a colander before you roast them.
What if you’re not a fan of Feta cheese?
If you’re not a fan of Feta, use another white cheese like goat cheese, Swiss, or Mozzarella in this recipe.
How to make Roasted Green Pepper and Tomato Breakfast Casserole:
(Scroll down for complete printable recipe including nutritional information.)
- Cut the green pepper into short strips.
- Brush the baking dish with olive oil, then add peppers, sprinkle with oregano and roast peppers in a 375F/190C oven for about 10 minutes.
- While peppers roast, cut cherry tomatoes in half.
- Add the cut tomatoes to the casserole dish, and stir to distribute. Roast about 15 minutes more, or until the tomatoes are starting to look a bit shriveled.
- Beat the eggs and crumble the Feta.
- Sprinkle crumbled Feta cheese over the roasted tomatoes and bell pepper.
- Pour over the beaten egg that’s seasoned with Spike Seasoning (affiliate link), salt, and fresh ground black pepper. (I always stir this a little to get the ingredients well-distributed in the egg.)
- Bake the casserole about 30-35 minutes (or a bit less if you use a shallower dish than I did), or until the top is lightly browned and eggs are set.
- It will puff up a bit like this when it first comes out of the oven, but it settles down after it cools for a few minutes.
- Serve Roasted Green Pepper and Tomato Breakfast Casserole hot.
- This is good with a little sour cream to add at the table if you’re a sour cream fan.
More Savory Breakfasts to Enjoy:
Crustless Three- Cheese Tomato-Basil Quiche ~ Kalyn’s Kitchen
Tomato, Pepper, and Egg Breakfast Skillet ~ Country Cleaver
Zucchini Frittata ~ Kalyn’s Kitchen
Baked Egg Tomato Breakfast Cups ~ Reluctant Entertainer
Zucchini and Green Chile Breakfast Casserole ~ Kalyn’s Kitchen
Tomato Breakfast Tart ~ Family Food on the Table
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Roasted Green Pepper and Tomato Breakfast Casserole
This delicious low-carb Roasted Green Pepper and Tomato Breakfast Casserole uses cherry tomatoes so you can make it any time of year!
- 1 green bell pepper, seeds removed and cut into thin strips
- olive oil, for brushing baking pan (or use nonstick spray)
- 1/2 tsp. dried oregano (optional, but good)
- 1 cup cherry tomatoes, sliced in half (see notes)
- 1 cup crumbled Feta cheese (more or less to taste)
- 10 eggs
- 1 tsp. Spike Seasoning
- salt and fresh ground black pepper for seasoning eggs
- Preheat oven or toaster oven to 375F/190C.
- Brush 9″ x 13″ (or similar size) baking dish with olive oil, including the sides, or spray with nonstick spray.
- Cut out seeds from green pepper, then cut into short thin slices.
- Put green pepper into baking dish, sprinkle dried oregano over, and roast for 10 minutes.
- While green pepper roasts, cut cherry tomatoes in half. Break eggs into a bowl and beat until egg yolks and whites are well combined.
- Season eggs with Spike Seasoning (affiliate link), salt, and fresh ground black pepper.
- After peppers roast for 10 minutes, add cut cherry tomatoes and stir to combine.
- Put dish back in oven and roast 15 minutes more, or until tomatoes start to look slightly cooked.
- Sprinkle Feta cheese over roasted peppers and tomatoes, then pour beaten eggs over. (I used a fork to stir slightly so the roasted peppers and tomatoes were evenly distributed in the eggs.)
- Return pan to oven and cook for about 30 minutes, or until the top is lightly browned and eggs are set. (I had a deep dish, so if you’re using a flatter dish it will take less time.
- It will puff up a bit when it cooks, but after it cools for a few minutes the casserole will settle.)
- Serve hot.
- This is good served with a dollop of low-fat sour cream or plain yogurt.
- This casserole can be kept in the fridge and reheated in a microwave, but be careful not to microwave too long or the eggs will get rubbery.
This is a perfect way to use those last few cherry tomatoes that are getting a bit shriveled.
This recipe created by Kalyn when she had a surplus of cherry tomatoes that needed to be used!
Amount Per Serving: Calories: 230Total Fat: 16gSaturated Fat: 7gUnsaturated Fat: 8gCholesterol: 363mgSodium: 775mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 16g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Roasted Green Pepper and Tomato Breakfast Casserole is a good breakfast dish for any low-glycemic or low-carb diet, including any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one.Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2010 when I had cherry tomatoes that were begging to be used. It was updated with greatly-improved photos in 2017 and was last updated with more information in 2021.
63 Comments on “Roasted Green Pepper and Tomato Breakfast Casserole with Feta”
My family loves eggs and feta-will be making this recipe very soon!
Jeanette, that's exactly what I thought when I made it!
What a great idea for an egg casserole – love Greek flavors, and this is a nice way to put the rest of this summer's tomatoes and peppers to good use.
Melissa, so glad you liked it. I think asparagus would be great.
This is YUMMY! I decided to cook it in a larger dish because when I got the green pepper in the bottom of the smaller dish it seemed like too much for me. I added 2 more eggs to compensate for spreading it out. I'm wondering how yummy this would be with asparagus instead of green pepper. I absolutely love asparagus and egg. Oh, and when I read the recipe I thought that bacon would be a perfect addition then I saw someone else asked about that too so I went ahead and added that to mine. This is such a keeper!!!! Thanks!
Cameron, so glad you liked it!
I'm eating some for breakfast this morning at work as I type this. My girlfriend and I have been loving your breakfast casseroles and this one is a special treat. Thanks!
looks delicious.. breakfast cassaroles are always game with me, any day, any time! i wanted to plant a cherry tomato tree just for the reason that i can't seem to ever finish a box of cherry tomatoes from supermarket. this is a good recipe for leftover cherry tomatoes.
This sounds soooooo tasty! I love all of the ingredients and agree that this is probably a GREAT way to use up the extra tomatoes in the carton. I can never finish one either 🙂
This looks great Kalyn! We love a great egg casserole and are always looking for ways to add fresh produce. I love it when great recipes happen by accident.
I love roasting veggies, brings out the best flavor. Great recipe!
Dara, any time! That would be fun.
Someday I am going to show up on your doorstep for breakfast. You make such wonderful egg casseroles!
Martha, this will keep in the fridge for at least a week. (At the end of the recipe, I talked about how to reheat in the microwave.)
Will this keep at all? My husband isn't a fan of baked eggs, but this dish is right up my alley. If it will keep, I'll make it for myself and eat the left-overs.
I love roasted veggies, too. They sound great in that breakfast casserole 🙂
This looks good enough for dinner. Oh heck, any meal!
I make your zucchini breakfast casserole all the time. This one will be on my list soon!
Thanks again, Kalyn!
I stopped by your blog today. This looks delicious.
Laura, sounds good!
I just made something like this with thinly sliced zucchini, yellow and red grape tomatoes, and a little bit of monterrey jack that had some olive and red pepper in it. I made it in a frying pan. I sauteed the vegetables in olive oil with a little bit of oregano and lemon pepper and then poured over the eggs. I helped the top set up by covering the pan at the end of cooking (after adding the cheese on top).