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Three Cheese Baked Eggs

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 6


3 medium red bell peppers

1/4 cup plus 2 Tablespoons all-purpose flour

1 teaspoon salt

3/4 teaspoon baking powder

9 large eggs

3 Tablespoons unsalted butter, melted

1 1/2 cups (6 oz) coarsely grated 2-Year Aged White Cheddar or 3-Year Aged Cheddar

1 cup (8 oz) whole milk ricotta

1 cup grated Brennan’s American Grana or Parmesan Cheese

3 (1/2 cup) scallions (green onions), finely chopped

for garnish Thin slivers of scallion greens

Adapted From:

Perfect for brunch or for dinner served with a side salad. Meat lovers can certainly add bacon, and if you are in a real hurry, roasted red peppers from a jar can be substituted. To mix things up, you can also use Gruyere in place of Cheddar.

Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally about 15 minutes.) Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes. When cool enough to handle, peel peppers, discarding stems and seeds, and cut into 1/3-inch dice. Preheat oven to 350F.

Sift together flour, salt, and baking powder into a small bowl.

Beat eggs in a large bowl with an electric mixer at medium-high speed until doubled in volume, about 3 minutes. Add butter, flour mixture, and cheeses and mix well at low speed, then stir in peppers and scallions. Pour into a buttered 10inch (6cup) glass pie plate and bake in middle of oven (or lower third of oven if baking with bacon) until top is golden brown and a tester comes out clean, 30 to 35 minutes. Let stand 5 minutes before serving.