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    You are in: Home / Recipes / Creamy Ricotta Egg Casserole With Fresh Tomatoes Recipe
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    Creamy Ricotta Egg Casserole With Fresh Tomatoes

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    SarasotaCook's Note:

    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.

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    Ingredients:

    Serves: 4-8

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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!

    Ratings & Reviews:

    • on August 11, 2011

      35

      I would have to say that this would be much better without the tomatoes. I liked how the casserole itself became dark and crispy from the broiling at the end, but the tomatoes were bland. The basil flavor came out really well. Overall the casserole didn't have very much texture to it besides the ricotta. It needed meat in it for sure. I doubt I will ever make it again.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Creamy Ricotta Egg Casserole With Fresh Tomatoes

    Serving Size: 1 (280 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 997.2
     
    Calories from Fat 639
    64%
    Total Fat 71.0 g
    109%
    Saturated Fat 38.8 g
    194%
    Cholesterol 729.7 mg
    243%
    Sodium 1186.7 mg
    49%
    Total Carbohydrate 34.2 g
    11%
    Dietary Fiber 2.2 g
    8%
    Sugars 8.2 g
    33%
    Protein 54.9 g
    109%

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