Hey y’all! Our sweet hens have been laying eggs like crazy! It is has been a blessing to have farm fresh eggs. We love scrambled eggs with feta and spinach, and I was excited to try something new. This was a home run in our home! Be sure to let me know if you like it!
Ingredients:
1/4c olive oil
1 pt. cherry tomatoes
1/2 tsp. salt
1/2 tsp. black pepper
1 pkg feta cheese crumbles
1 tsp red pepper flakes (add more if needed – to taste)
1 tsp. minced garlic
1 12 oz. jar roasted red peppers – chopped and drained
1/2 c. minced basil leaves
6 large eggs
1C shredded cheddar cheese
1/2C milk
Directions:
Preheat the oven to 400 degrees. Pull 6 eggs from the refrigerator to sit at room temperature. Reserve 6-8 tomatoes and combine the remaining tomatoes, ¼ cup of olive oil, salt and black pepper in a 9×13 baking dish. Mix well.
Place feta crumbles in the middle of the tomatoes, add red pepper flakes, and mix well, so that the mixture gets coated with olive oil. Bake for 30 minutes, until the tomatoes start to burst.
Remove from oven and stir in the minced garlic, roasted red peppers, and ½ of the basil leaves, into a creamy sauce.
Reduce the oven temperature to 375 degrees. Take 6 eggs, crack and scramble into bowl. Pour in milk. Add cheddar cheese to egg mixture. Mix well. Add the eggs to the feta mixture. Return the casserole to the oven and cook for 15-18 minutes, until the edges are browned on the dish and eggs are cooked.
Halve the remaining tomatoes. Top casserole with the fresh tomatoes, remaining basil and a sprinkle of salt, pepper and red pepper flakes if desired.
Goes great with sourdough toast, bagel and cream cheese, or cheddar cheese biscuits!
