Tortilla Crust Egg Casserole
Ingredients
- 2 teaspoons olive oil
- 1 large sun-dried tomato tortilla (about 12 inches wide)
- 6 large eggs
- 1/4 cup whole milk
- Kosher salt and freshly ground black pepper
- 1/2 cup shredded Cheddar
- 2 to 3 baby bell peppers, seeded and sliced into rings (about 1/2 cup)
- 6 cherry tomatoes, halved (about 1/3 cup)
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