Ingredients
-
1 1/2
-
1
-
2
-
1
-
3
-
-
1
-
2
-
2
-
6
-
-
-
-
-
Directions
Brunch Eggs and Veggies,Lovely on a Sunday brunch table, and tasty too! from the local newspaper.,I made this for Sunday brunch and got RAVE reviews. I did change things a bit – did veggies as described but put them in the dish and then covered with 2-cups shredded Mozzerella, refrigerated overnight and in the morning baked dish for 15 minutes until cheese began to melt. Meanwhile, I “soft” scrambled the eggs and stirred in the Parmesan at the last minute, then spread them over the casserole and topped with a light dusting of additional Parmesan and returned dish to oven for 10-15 minutes to heat everything through well.,This was a refreshing change of pace for our Mother’s Day brunch. I was looking for something to please a very picky Mom, and this fit the bill. It was filling without being overly greasy, as some breakfast casseroles tend to be. used 4 teaspoons of olive oil and cooking spray on the pan to cut back the fat. We’ll be making it again soon. Thanks for posting!
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Steps
|
1
Done
|
Position a Rack in the Centre of the Oven and Preheat to 450f Degrees. |
|
2
Done
|
Lightly Oil a Large Baking Sheet or Roaster. |
|
3
Done
|
Toss the Potatoes, Bell Pepper, Zucchini, Onion and Olive Oil on the Baking Sheet and Season to Taste With Salt and Pepper. |
|
4
Done
|
Bake, Occasionally Turning the Veggies With a Spatula, Until the Potatoes Are Almost Tender, Up to 40 Minutes. |
|
5
Done
|
Stir in Tomatoes, Garlic and Thyme. |
|
6
Done
|
Bake Until the Veggies Are Browned, About 10 to 20 Minutes More. |
|
7
Done
|
Transfer the Veggies to a 2-Quart Ovenproof Serving Dish. |
|
8
Done
|
Spacing Them Evenly Apart, Break the Eggs Over the Veggies. |
|
9
Done
|
Bake Until the Eggs Are Set, About 10 Minutes. |
|
10
Done
|
Sprinkle With Cheese and Serve Immediately. |
