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40 Ritz or similar snack crackers – finely crushed<\/span><\/p>\n 4 large eggs<\/span><\/p>\n 2 C. shredded Mozzarella cheese<\/span><\/p>\n 3\/4 C. milk<\/span><\/p>\n 1\/2 C. chopped roasted red peppers<\/span><\/p>\n 1\/2 C. dijon mustard<\/span><\/p>\n 1\/4 C. shredded Parmesan and Romano cheese blend<\/span><\/p>\n 1\/4 C. chopped parsley<\/span><\/p>\n 3 T. butter or margarine – melted <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Preheat oven to 350 degrees. In a medium bowl, mix the cracker crumbs with the butter or margarine. Lightly coat a 13 by 9 pan with cooking spray. Place crumb mixture in pan and press out to make a crust on the bottom. Bake for 8 to 10 minutes – until golden. Remove from oven and let stand for 5 to 10 minutes. Sprinkle half (1 C.) of the Mozzarella cheese over the crumb layer. Follow that with a layer of red peppers covered with the remaining (1 C.) Mozzarella cheese. In a small bowl, beat the eggs with the milk, mustard and parsley. Pour evenly over the last layer of cheese in the pan. Finally, sprinkle with the Parmesan and Romano cheese blend. \u00c2\u00a0<\/span>Bake (at 350 still) for 30 to 35 minutes or until set. \u00c2\u00a0<\/span>Let stand 10 minutes; cut into squares and serve warm. A perfect use for slightly stake crackers<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 40 Ritz or similar snack crackers – finely crushed 4 large eggs 2 C. shredded Mozzarella cheese 3\/4 C. milk 1\/2 C. chopped roasted red peppers 1\/2 C. dijon mustard 1\/4 C. shredded Parmesan and Romano cheese blend 1\/4 C. chopped parsley 3 T. butter or margarine – melted \u00c2\u00a0 Preheat oven to 350 degrees. In a medium bowl, mix the cracker crumbs with the butter or margarine. Lightly coat a 13 by 9 pan with cooking spray. Place…<\/p>\n