Breakfast Bake

Try our easy one dish breakfast bake! This one is a crowd pleasing comfort food! This recipe is so simple and so versatile! Use whatever veggies, seasonings and cheeses you’d like to customize your recipe and use up what you have on hand! As long as you have the basics (potatoes, eggs & cheese), you're good to go!

* Try a Mexican style casserole by adding green chilies or jalepeños, olives, tomatoes, and pepperjack cheese.

* If you’d like to add some more protein, cut up some cooked sausage or bacon & add it to the top of the potatoes before you pour over the egg mixture!

* I like to make this in a big 13x9 and it serves 4-6 people.
Only cooking for two? You can reduce the amounts and make it in a smaller pan if you’d like. Keep in mind your baking times will be shorter if you do so!
Feeding a crowd? Double up your recipe & bake two 13x9 pans!

* To prep this the night before, prep & cook the potato concoction and then refrigerate overnight. Remove in the morning and allow to warm up to room temperature while you prep the rest of the recipe! This will save you about 40 minutes!

Ingredients:

• Butter - 1/4 cup
• Olive oil (or avocado oil) - 2-3 Tbsp
• Potatoes - 6-8 Russets or about 2.5-3 pounds potatoes
• Eggs - 8-10 eggs I used 8 large eggs for this recipe.
• Milk - 1/2 cup
• Onion - 1 medium
• Garlic Gloves - 4-6 cloves
• Salt & Pepper
• Granulated garlic - 1/2-1 tsp depending on your preference
• Green Onions or Chives - 3 green onions about 2-4 Tbsp
• Veggies of your choice! For this recipe, we used 1/2 of a red bell pepper & a handful of arugula. You can literally add any veggies that you like. We love any variety of bell peppers, mushrooms, greens like spinach, green chilies, etc…

Dice potatoes and onion and toss in a large bowl with a couple tablespoons of olive oil, salt, pepper & granulated garlic. For this recipe, I used about 1 tsp of salt, 3/4 tsp of pepper, and about 1 tsp of granulated garlic.
Stir with a spoon and ensure potatoes are evenly coated.

Preheat oven to 425 degrees.

Melt 6-8 Tbsp butter in 13x9 dish in the oven while it’s preheating. Watch carefully and remove once butter is melted.
Once butter is melted, remove the dish from the oven swirl it around to evenly coat the dish with butter.

Add the potatoes evenly to the dish & bake for 15 minutes.

While potatoes are baking…
Crack your eggs into a large bowl and add milk and a bit of salt & pepper. Use a wire whisk or a fork to break the yolks and whisk the milk with the eggs until combined well.
Add your veggies to the eggs. This is when we added our red bell pepper and arugula. Save the green onions or chives for the top AFTER the casserole is baked.
Set aside while potatoes are still baking.

At the 15 minute timer, stir the potatoes & place back in the oven 15 more minutes.
Once the 15 minutes is up, stir the potatoes once more, making sure to scrape from the bottom and sides… add some fresh chopped garlic to the top of the potatoes (optional, but we love it & it’s so good for you!).

Place back in the oven for 10-15 more minutes, just until the potatoes look browned to your liking.

Remove from the oven & pour in your egg mixture making sure to evenly distribute any veggies you’ve added.

Bake 15 minutes or until a toothpick poked into the middle comes out clean.

Sprinkle shredded cheese on top and place back in the oven for 5-10 minutes, depending on how you like your cheese baked.

Sprinkle green onions or chives on top and let rest 5-10 minutes before serving. Cut into squares and serve with a dollop of sour cream (or ketchup).