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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Brunch Eggs and Veggies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions