Egg Breakfast Casserole
12 eggs
1 cup sour cream, 240 g
1/4 cup milk (60 ml)
2 cups feta, 200 g
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 leek
1 green bell pepper , finely diced
1 tomato, diced
1. Preheat oven to 350 degrees. Spray a 9×13’’ pan with cooking spray.
2. Combine the eggs, sour cream, milk, cheese and salt and pepper in a large bowl. Mix on low speed with electric mixers, just until combined.
3. Heat a large skillet over medium heat. Add pepper and leek, cook for about five minutes, the pepper should be nearly cooked. Add to the bowl with the egg mixture, stir everything to combine.
4. Pour mixture into greased 9×13’’ pan and bake for 35-50 minutes or until the edges are set and the center is just barely jiggly.
