Creamy Ricotta Egg Casserole With Fresh Tomatoes Recipes

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CREAMY RICOTTA EGG CASSEROLE WITH FRESH TOMATOES



Creamy Ricotta Egg Casserole With Fresh Tomatoes image

This is so easy to make and a bit different that the "generic" egg casserole dish. They are absolutely wonderful; creamy with just a hint of heat and fresh herbs and a tomato topping. This does need some time to cook, but easy. This will serve about 4-6 people depending on what else you are serving. Some pan seared potatoes and maybe some bacon or grilled sausage would be great with this. And don't think just breakfast. I served this with chicken sausage, potato hash, and fresh fruit, for a perfect dinner.

Provided by SarasotaCook

Categories     Breakfast

Time 55m

Yield 4-8 , 4-8 serving(s)

Number Of Ingredients 13

12 extra large eggs, lightly beaten
2 large tomatoes, thin sliced (6-8 slices per tomato)
1 small jalapeno, ribs and seeds removed and diced fine
1 small onion, fine diced
1 cup baking mix (Jiffy or Bisquick)
1 pint ricotta cheese, part skim is ok but no NO fat
2 cups grated white cheddar cheese
1 cup milk (no skim for this)
2 tablespoons fresh basil, diced fine
1 tablespoon fresh chives, diced fine
4 tablespoons melted butter (not margarine)
salt
pepper

Steps:

  • Eggs -- In a large bowl, mix all the ingredients except for the tomatoes and chives. Mix well until everything is combined. Pour into a 13x9 pan sprayed with a non-stick spray or Pam.
  • Bake -- In a 350 degree oven, middle shelf, bake for 45-55 minutes. To see if it is done, test like you would a cake -- stick a knife in the center to make sure it comes out clean.
  • Then turn on the broiler, remove your dish and top with the tomato slices and plenty of salt and pepper. Broil 2-3 minutes until the tomatoes soften slightly and the top is lightly brown. Remove from the oven and cover with foil to let it rest. A good 10 minutes before serving.
  • Serve -- Sprinkle with the fresh chives before serving. I don't try to cut this, but rather just spoon it. They are absolutely wonderful and creamy, and a nice change from traditional scrambled eggs. Add some potatoes, bacon or sausage and you have a wonderful meal. ENJOY!

SCRAMBLED EGGS WITH RICOTTA CHEESE



Scrambled Eggs With Ricotta Cheese image

Make and share this Scrambled Eggs With Ricotta Cheese recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 18m

Yield 2-4 serving(s)

Number Of Ingredients 9

6 large eggs
1 cup whole milk ricotta cheese, stirred to blend
1 tablespoon unsalted butter
kosher salt
fresh ground black pepper
1 tablespoon torn fresh basil leaf
Italian bread, slices buttered with
butter, and toasted
2 tomatoes, cored and thinly sliced (optional, in season)

Steps:

  • Add eggs and ricotta to a large bowl; whisk until blended.
  • Melt butter in a large nonstick skillet over med-low heat.
  • When foam subsides, add in the egg mixture.
  • Cook, stirring constantly, until the eggs are soft-set but still creamy, about 3 minutes.
  • Do not allow the eggs to develop a curdlike consistency-that means they are overcooked.
  • Sprinkle with salt to taste and a grinding of pepper.
  • Sprinkle with basil leaves; serve at once with toast and tomatoes.

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