{"id":21249,"date":"2025-09-10T04:05:00","date_gmt":"2025-09-10T10:05:00","guid":{"rendered":"https:\/\/kalynskitchen.com\/recipe-for-roasted-green-bell-pepper\/"},"modified":"2025-09-10T04:05:18","modified_gmt":"2025-09-10T10:05:18","slug":"recipe-for-roasted-green-bell-pepper","status":"publish","type":"post","link":"https:\/\/kalynskitchen.com\/recipe-for-roasted-green-bell-pepper\/","title":{"rendered":"Vegetable Egg Bake (with Peppers, Tomatoes, and Feta)"},"content":{"rendered":"

Vegetable Egg Bake (with Peppers, Tomatoes, and Feta) combines cherry tomatoes, bell peppers, and Feta cheese for a delicious baked breakfast. And this dish of vegetables baked with eggs is even good in the winter, because roasting the cherry tomatoes brings out the flavor.<\/i><\/p>\n

PIN the Vegetable Egg Bake to try it later!<\/b><\/a><\/p>\n

\"Roasted<\/p>\n

Vegetable Egg Bake (with Peppers, Tomatoes, and Feta)<\/strong> is a recipe I created when I was just making something to eat, and I had one of those big containers of cherry tomatoes from Costco on the counter (sound familiar?) I always have a hard time using all the tomatoes before they start to shrivel, but this recipe turned out so well I decided to make it again and take photos for the blog.<\/p>\n

And the idea of roasting the slightly-past-their-prime cherry tomatoes to use in a breakfast casserole turned out to be a winner. I included a green bell pepper that was in the fridge, and added some dried oregano and Feta cheese for a nice pop of Greek flavor.<\/p>\n

I’ve made a lot of low-carb breakfast casseroles<\/a> through the years by simply combining what’s in the fridge, and I think this new Vegetable Egg Bake combination is definitely a good one! I hope you try it the next time you end up with cherry tomatoes that are begging to be used.<\/p>\n

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What ingredients do you need for this recipe?<\/h2>\n

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)<\/p>\n

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  • green bell pepper<\/li>\n
  • Olive Oil<\/a> (affiliate link)<\/li>\n
  • Dried Oregano<\/a> (affiliate link)<\/li>\n
  • cherry tomatoes<\/li>\n
  • crumbled Feta cheese<\/li>\n
  • eggs<\/li>\n
  • Spike Seasoning<\/a> (affiliate link), or other all-purpose seasoning blend<\/li>\n
  • salt and fresh ground black pepper<\/li>\n<\/ul>\n

    Can you make the Vegetable Egg Bake with fresh chopped tomatoes?<\/h2>\n

    If you have lots of garden tomatoes, you can definitely make this recipe with a cup of fresh-chopped tomatoes instead of cherry tomatoes. I’d cut the tomatoes and drain them in a colander before you roast them.<\/p>\n

    Can you use other roasted veggies in the Vegetable Egg Bake?<\/h2>\n

    Definitely you could add other vegetables to this recipe such as mushrooms, zucchini, or eggplant. I would roast them on a baking sheet and then drain for higher-liquid vegetables like mushrooms and zucchini.<\/p>\n

    What if you’re not a fan of Feta cheese?<\/h2>\n

    If you’re not a fan of Feta, use another white cheese like goat cheese, Swiss, or Mozzarella in the Vegetable Egg Bake.<\/p>\n

    How low in carbs is the Vegetable Egg Bake (with Peppers, Tomatoes, and Feta)?<\/h2>\n

    This tasty combination of tomatoes and peppers baked with eggs has only 5 net carbs per serving and 16 grams of protein!<\/p>\n

    \"Roasted<\/p>\n

    How to make Vegetable Egg Bake (with Peppers, Tomatoes, and Feta):<\/h2>\n

    (This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)<\/p>\n

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    1. Cut the green pepper into short strips.<\/li>\n
    2. Brush the baking dish with olive oil, then add peppers, sprinkle with oregano and roast peppers in a 375F\/190C oven for about 10 minutes.<\/li>\n
    3. While peppers roast, cut cherry tomatoes in half.<\/li>\n
    4. Add the cut tomatoes to the casserole dish, and stir to distribute. Roast about 15 minutes more, or until the tomatoes are starting to look a bit shriveled.<\/li>\n
    5. Beat the eggs and crumble the Feta.<\/li>\n
    6. Sprinkle crumbled Feta cheese over the roasted tomatoes and bell pepper.<\/li>\n
    7. Pour over the beaten egg that’s seasoned with Spike Seasoning<\/a> (affiliate link), salt, and fresh ground black pepper. (I always stir this a little to get the ingredients well-distributed in the egg.)<\/li>\n
    8. Bake the casserole about 30-35 minutes (or a bit less if you use a shallower dish than I did), or until the top is lightly browned and eggs are set.<\/li>\n
    9. It will puff up a bit like this when it first comes out of the oven, but it settles down after it cools for a few minutes.<\/li>\n
    10. Serve Roasted Green Pepper and Tomato Breakfast Casserole hot.<\/li>\n
    11. The Vegetable Egg Bake will be good with a little sour cream to add at the table if you’re a sour cream fan.<\/li>\n<\/ol>\n

      \"Roasted<\/p>\n

      Weekend Food Prep:<\/h2>\n

      This Vegetable Egg Bake recipe has been added to a new category called Weekend Food Prep<\/a> where you’ll find recipes you can prep or cook on the weekend and eat during the week!<\/p>\n