Egg and Potato Breakfast Bake

Easy to customize. A splash of Sriracha in the eggs and some crumbled breakfast sausage make solid additions.

Ingredients

2 tbsp olive oil

2 small onions, finely chopped

2 green bell peppers, diced

4 medium russet potatoes, cut into 1/2-inch cubes

1 1/2 tsp kosher salt, divided

1 1/2 tsp freshly ground black pepper, divided

10 large eggs

1 cup sharp cheddar, shredded

Preparation

1. Preheat the oven to 350°F. Lightly grease a 9x13-inch casserole dish and set aside.

2. Heat the olive oil in a large oven-safe skillet over medium heat. Add the onions and cook, stirring occasionally, until softened, about 2 minutes. Add the bell peppers and potatoes, season with 1/2 tsp of the salt and 1/2 tsp of the pepper, and cook, stirring occasionally, until the potatoes are just beginning to soften, about 4 minutes. Transfer to the prepared casserole dish and spread evenly.

3. In a medium bowl, beat the eggs with the remaining salt and pepper until well combined. Pour the egg mixture evenly over the potato mixture in the casserole dish. Scatter the shredded cheddar evenly over the top.

4. Bake for 35–40 minutes, until the eggs are fully set and the cheese is golden and bubbling. Let rest for 5 minutes before slicing and serving.

Notes

Inspired by Ahead of Thyme.