Creamy Ricotta Egg Casserole With Fresh Tomatoes

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 12 extra large eggs, lightly beaten
• 2 large tomatoes, thin sliced (6-8 slices per tomato)
• 1 small jalapeno, ribs and seeds removed and diced fine
• 1 small onion, fine diced
• 1 cup baking mix (jiffy or bisquick)
• 1 pint ricotta cheese, part skim is ok but no no fat
• 2 cups grated cheddar cheese
• 1 cup milk (no skim for this)
• 2 tablespoons fresh basil, diced fine
• 1 tablespoon fresh chives, diced fine
• 4 tablespoons melted butter (not margarine)
• salt
• pepper

Recipe

• 1 eggs -- in a large bowl, mix all the ingredients except for the tomatoes and chives. mix well until everything is combined. pour into a 13x9 pan sprayed with a non-stick spray or pam.
• 2 bake -- in a 350 degree oven, middle shelf, bake for 45-55 minutes. to see if it is done, test like you would a cake -- stick a knife in the center to make sure it comes out clean.
• 3 then turn on the broiler, remove your dish and top with the tomato slices and plenty of salt and pepper. broil 2-3 minutes until the tomatoes soften slightly and the top is lightly brown. remove from the oven and cover with foil to let it rest. a good 10 minutes before serving.
• 4 serve -- sprinkle with the fresh chives before serving. i don't try to cut this, but rather just spoon it. they are absolutely wonderful and creamy, and a nice change from traditional scrambled eggs. add some potatoes, bacon or sausage and you have a wonderful meal. enjoy!