It's easy to jazz this recipe up any way you would like. I personally like to add Sriracha to my eggs before putting them in, and maybe putting some crumbled breakfast sausage in there as well for a little extra protein.
Inspiration: Ahead of Thyme
Ingredients
2 tbsp olive oil
2 small onion, finely chopped
2 green bell pepper, diced
4 medium russet potatoes, diced into small 1/2" cubes
1 1/2 tsp salt (divided)
1 1/2 tsp ground black pepper (divided)
10 large eggs
1 cup cheddar cheese, shredded
Preparation
Preheat oven to 350° F. Lightly grease a 9" x 13" (approx.) casserole dish and set aside.
In a large skillet, heat olive oil over medium heat. Saute the onions for 1 minute. Add the green peppers, potatoes, 1/2 tsp salt and 1/2 tsp black pepper and continue to saute for another 4 minutes until onions are soft and tender. Transfer to the casserole dish and spread out evenly.
In a medium bowl, beat the eggs and remaining salt and pepper. Pour the egg mixture evenly into the casserole dish. Sprinkle some cheddar cheese on top.
Bake for 35-40 minutes, or until eggs are cooked firmly.
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