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Roasted Red Pepper Goat Cheese Egg Bake
Melissa Hart

Roasted Red Pepper Goat Cheese Egg Bake

Roasted peppers bring sweetness and goat cheese gives the eggs clean tang. Draining and blotting jarred peppers matters because their packing liquid can collect along the bottom. Small cheese pieces stay creamy and distinct, which makes the simple three-color slice look like itself.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 cups jarred roasted red peppers drained, blotted dry and chopped
  • 12 large eggs
  • 1 cup whole milk
  • 6 ounces goat cheese crumbled
  • 1 cup shredded low-moisture mozzarella
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1 tablespoon butter for the dish

Method
 

  1. Heat the oven to 350°F and butter a 9-by-13-inch dish.
  2. Spread the drained chopped peppers evenly over the bottom of the dish.
  3. Whisk the eggs, milk, salt, pepper and oregano. Stir in half the mozzarella and pour over the peppers.
  4. Scatter the remaining mozzarella and small pieces of goat cheese across the top.
  5. Bake for 35 to 40 minutes, until the center is set at 160°F. Rest for 10 minutes before cutting.