Print Recipe
 Casserole with Egg and Bell Pepper Recipe
If you do not have a large amount of mashed potatoes left from lunch, do not rush to throw it away, 2-3 spoons will be enough to cook a hearty breakfast and dinner for two, and at lunchtime this dish will be a good addition to soups and broths.
Course Breakfast Lunch, Children's Food Ideas, Morning Breakfast Dishes, Quick Breakfast, Special Food Dishes
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Breakfast Lunch, Children's Food Ideas, Morning Breakfast Dishes, Quick Breakfast, Special Food Dishes
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Bake the bell pepper in the oven until soft, then remove the skin from the pepper.
    Bake the bell pepper in the oven until soft, then remove the skin from the pepper.
  2. Cut the pepper into small cubes.
    Cut the pepper into small cubes.
  3. In a bowl with mashed potatoes (5 tablespoons), add an egg (1 pc.), add a mixture of spices for potatoes (optional).
    In a bowl with mashed potatoes (5 tablespoons), add an egg (1 pc.), add a mixture of spices for potatoes (optional).
  4. Grease part of the mold with butter, then sprinkle with breadcrumbs. Put the mashed potatoes in the molds with a spoon or using a pastry bag.
    Grease part of the mold with butter, then sprinkle with breadcrumbs. Put the mashed potatoes in the molds with a spoon or using a pastry bag.
  5. In the middle, add the pieces of crushed bell pepper, then add the chicken egg, salt to taste. We send the molds to the oven preheated to 180-190 C for baking. Bake until a beautiful golden crust forms on the potatoes.
    In the middle, add the pieces of crushed bell pepper, then add the chicken egg, salt to taste. We send the molds to the oven preheated to 180-190 C for baking. Bake until a beautiful golden crust forms on the potatoes.
  6. Bon appetit!
    Bon appetit!
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