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Tomato And Fontina Breakfast Casserole Recipe

Tomato And Fontina Breakfast Casserole Recipe

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Ingredients

Count

Nutrition

441

Calories

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Ingredients:

Serving

9 unbaked pie shell
1/2 cup sun dried tomatoes marinated in oil
1 cup grated fontina cheese
1/3 cup scallions thinly sliced
1-1/4 cup half and half
2 large eggs
1 tsp white pepper

Directions:

Prick bottom of pie shell with a fork then freeze for 15 minutes.
Preheat oven to 425.
Line pie shell with waxed paper and fill with beans.
Bake for 10 minutes then remove paper and weights and continue to bake 6 minutes.
Reduce oven to 375 and cook pie shell while you prepare filling.
In a bowl toss together tomatoes, cheese and scallions then sprinkle mixture evenly in pie shell.
In a bowl whisk together the half and half, eggs and pepper then pour into shell and bake for 35 minutes.
Let stand for 20 minutes then serve warm.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	441.43 Kcal (1848 kJ)
Calories from fat	225.33 Kcal
		% Daily Value*
Total Fat	25.04g	39%
Cholesterol	79.63mg	27%
Sodium	469.88mg	20%
Potassium	364.3mg	8%
Total Carbs	47.46g	16%
Sugars	8.31g	33%
Dietary Fiber	1.92g	8%
Protein	10.14g	20%
Vitamin C	9.5mg	16%
Iron	1.8mg	10%
Calcium	155.5mg	16%

Amount Per 100 g
Calories	210.48 Kcal (881 kJ)
Calories from fat	107.44 Kcal
		% Daily Value*
Total Fat	11.94g	39%
Cholesterol	37.97mg	27%
Sodium	224.05mg	20%
Potassium	173.7mg	8%
Total Carbs	22.63g	16%
Sugars	3.96g	33%
Dietary Fiber	0.92g	8%
Protein	4.83g	20%
Vitamin C	4.5mg	16%
Iron	0.9mg	10%
Calcium	74.1mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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