Four-Pepper Egg Casserole

Name: Four-Pepper Egg Casserole
Ingredients: 2 tablespoons olive oil; 2 large onions, sliced; 1 each large green, sweet yellow, orange and red pepper, thinly sliced; 3 garlic cloves, minced; 2 teaspoons ground cumin; 1 teaspoon salt; 1 teaspoon ground coriander; 1 teaspoon ground mustard; 1/2 teaspoon pepper; 1/4 teaspoon cayenne pepper; 2 tablespoons all-purpose flour; 4 large eggs; 2 cups sour cream; 1/2 cup minced fresh cilantro; 2 cups shredded Monterey Jack cheese; 1/4 teaspoon paprika

16 ingredients

2 steps

Ingredients

2 tablespoons olive oil
2 large onions, sliced
1 each large green, sweet yellow, orange and red pepper, thinly sliced
3 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon ground mustard
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 tablespoons all-purpose flour
4 large eggs
2 cups sour cream
1/2 cup minced fresh cilantro
2 cups shredded Monterey Jack cheese
1/4 teaspoon paprika

Directions

1

Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add onions and peppers; cook and stir until tender. Add garlic and seasonings; cook 2 minutes longer. Remove from heat. Stir in flour until smooth. Transfer to a greased 11x7-in. baking dish.
2

In a large bowl, whisk eggs, sour cream and cilantro. Pour over pepper mixture. Top with cheese; sprinkle with paprika. Bake, uncovered, 35-40 minutes or until center is set.