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Ingredients
2 Tablespoons butter
2 Onions, finely chopped
3 Garlic cloves, minced
2 Red bell peppers, chopped
1 (16 oz) Package frozen cut leaf spinach, thawed
1 Teaspoon dried basil leaves
18 Eggs
1 Cup sour cream
1 Tablespoon flour
1 Teaspoon salt
1/4 Teaspoon white pepper
2 Cups grated pepper jack cheese
3 Cups chopped grape tomatoes
1 Cup sour cream
1/2 Cup torn fresh basil leaves
1/2 Cup grated parmesan cheese
Instructions
Spray a 5 quart crockpot with non-stick cooking spray & set aside.
In a large skillet, melt butter over medium heat. Add onions & garlic. Saut� & stir until tender; about 6 minutes. Add red bell peppers. Cook & stir for 3 minutes longer.
Drain the spinach well & add to the skillet. Cook & stir until the liquid evaporates. Stir in the basil & remove the mixture from the heat. Let it stand for 20 minutes.
In a large bowl, beat the eggs with 1 cup of sour cream, flour, salt & white pepper. Stir in the pepper jack cheese, then stir in the vegetable mixture. Pour into the prepared crockpot.
Cover & cook on LOW for 7 to 8 hours or until the eggs are set.
Meanwhile, in a medium bowl combine the tomatoes, 1 cup of sour cream, basil leaves & parmesan cheese. Serve the casserole with this sour cream & tomato topping.