Brunch Eggs and Veggies Recipe

Name: Brunch Eggs and Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs yukon gold potatoes, peeled and cut into 1/2 inch cubes (about 4 medium); 1 small red bell pepper, cut into 1/2 inch dice; 2 medium zucchini, cut into 1/4 inch thick half moons; 1 medium yellow onion, cut into 1/2 inch dice; 3 tablespoons extra virgin olive oil; salt & fresh ground pepper; 1 lb roma tomatoes or 1 lb plum tomato, seeded and chopped; 2 garlic cloves, smashed; 2 teaspoons chopped fresh thyme; 6 large eggs; ¼ cup freshly grated parmesan cheese

Servings: persons

1 12 lbs yukon gold potatoes, peeled and cut into 1/2 inch cubes (about 4 medium)
1 small red bell pepper, cut into 1/2 inch dice
2 medium zucchini, cut into 1/4 inch thick half moons
1 medium yellow onion, cut into 1/2 inch dice
3 tablespoons extra virgin olive oil
salt & fresh ground pepper
1 lb roma tomatoes or 1 lb plum tomato, seeded and chopped
2 garlic cloves, smashed
2 teaspoons chopped fresh thyme
6 large eggs
¼ cup freshly grated parmesan cheese

1
Position a rack in the centre of the oven and preheat to 450f degrees.
2
Lightly oil a large baking sheet or roaster.
3
Toss the potatoes, bell pepper, zucchini, onion and olive oil on the baking sheet and season to taste with salt and pepper.
4
Bake, occasionally turning the veggies with a spatula, until the potatoes are almost tender, up to 40 minutes.
5
Stir in tomatoes, garlic and thyme.
6
Bake until the veggies are browned, about 10 to 20 minutes more.
7
Transfer the veggies to a 2-quart ovenproof serving dish.
8
Spacing them evenly apart, break the eggs over the veggies.
9
Bake until the eggs are set, about 10 minutes.
10
Sprinkle with cheese and serve immediately.

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 12 lbs yukon gold potatoes, peeled and cut into 1/2 inch cubes (about 4 medium), 1 small red bell pepper, cut into 1/2 inch dice, 2 medium zucchini, cut into 1/4 inch thick half moons, 1 medium yellow onion, cut into 1/2 inch dice, and more.

Yes, Brunch Eggs and Veggies falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brunch Eggs and Veggies

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