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I really liked this, but I also like bell peppers. I used the 2 pan method, as it seemed that a nice thick roue would be important. It is a bit too complex to make for breakfast, but would be perfect for a brunch, or a luncheon or dinner party. I liked the fact that since the eggs were already hard-boiled and it was a casserole, timing wasn't the issue it usually is when you make eggs for a crowd.
I used Parsley's method of making this and it worked very well. I used all of the peppers that I had (about 2/3 the ask for amount) and I thought that was actually a good amount. Over all this was delicious, simple and very well liked. We made a dinner out of it with whole wheat toast and sliced cantaloupe.
I enjoyed this for breakfast (served over leftover rice) but the reviews from my family were mixed so I have "averaged" the reviews. The pepper flavor was just a little too strong, and I used milder red bell peppers. Next time I would use reduce the pepper & increase the onion & garlic, and also try another reviewer's great suggestion for using one pan, instead of getting 2 skillets dirty.
I served this over toast. It's a nice, unique brunch dish. You have to like green peppers to like this, though, because there are in every bite! I streamlined the method a bit. I put all the butter in the skillet, sauteed the onion, peppers and garlic, then incorporated the flour right into the skillet, follwed by the milk and tomatoes. Much easier that way. Thanx for sharing a great new egg dish!