Vegetable egg bake
Yield:
9 servings
Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
An easy breakfast to start the day right.
Ingredients
- 12 eggs
- 1 medium onion
- 5 cloves of garlic
- 3/4 bell pepper
- 1/2 jalapeño
- 1 small tomato
- 2 Tbsp. sundried tomatoes
- 2 cups spinach
- 2 cups frozen hashbrowns
- 1/2 c. water/milk
- 1 Tbsp. oil
- 1 tsp. salt
- 1/2 tsp. each: white pepper, smoked paprika, garlic powder, onion powder
- 1/4 tsp. each: basil, thyme, cayenne
- 3 green onions
Instructions
- Dice onion, bell pepper, and green onion. Mince garlic and jalapeño, and thinly slice tomato. Finely chop sundried tomatoes, then add them to water to soak. Set all aside.
- Spread hashbrowns in the bottom of a 8×8 baking dish. Sprinkle with salt and pepper and set aside.
- Over medium (5) heat, sauté onions and bell pepper until soft and caramalized. Add garlic for an additional minute. Remove from pan and set aside to cool.
- To the same pan, add the spinach until it just starts to wilt. Remove and set aside.
- In a separate bowl, whisk eggs, oil, and water/milk together until creamy, then whisk in seasonings.
- Drain sundried tomatoes. Add along with the sautéed onion and bell pepper on top of hashbrowns. Pour egg mixture into pan. Top evenly with green onions, then spinach, then sliced tomato.
- Bake at 400ºF for 40 minutes, or until completely set. Allow to cool for a few minutes, then slice and serve.
Notes
Additional mix-ins/substitutions:
- Broccoli
- Sauteed mushrooms
- Kale
- Ham/bacon
- Cooked ground meat/sausage
- Cheese
- Parsley/cilantro
Leave a Reply