I doubled this so I could freeze some for future breakfasts. I used green and red peppers and regular onions. I used a cup mixture of the three. I used real bacon bits instead of ham and cheddar instead of swiss as that is what I had on hand. We really liked this. I cooked mine in a 13 x 9 pan and cooked it for 30 minutes at 350 and it was perfect. This also froze really well.
Loved this easy breakfast. Only did 4 eggs for the two of us. 350 for 12 min. oven off then topped with tomatoes and cheese and 2 min. in the oven to melt the cheese. Great with toast and homemade grape jelly.
This was great and so easy to make for one or a bunch! Served with a little hot sauce and tomato jam. Made fot PAC Spring 2013.
This was so easy for a light lunch served with Dinner Muffins #223690. This would make a great Sunday brunch combo too. Thanks for posting Bonnie. Made for Pick A Chef Spring 2011.
This is an easy dish and was really good. I think I may try different meats and cheeses in the future because the possibilities are numerous. Finishing in the oven really gave it a lightness (in my opinion) that made it better than the stovetop method. Thank you, Bonnie G.
Nice combination - I also browned up some hasbrowns first and added to the bottom of a casserole dish - topped with peppers and egg mixture.