Description
This delicious roasted potato and egg bake is perfect for a hearty breakfast or brunch, featuring Yukon Gold potatoes, eggs, and colorful bell peppers.
Ingredients
Scale
- 4 medium Yukon Gold potatoes, diced
- 4 large eggs
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 1 cup bell peppers, chopped (mixed colors)
- 1 tsp garlic powder
- to taste Salt
- to taste pepper
Instructions
- Preheat your oven to 400°F (200°C) and spray a large baking sheet with nonstick cooking spray.
- In a bowl, toss diced potatoes with olive oil, garlic powder, salt, and pepper until well coated.
- Add chopped onions and bell peppers to the potato mixture and spread evenly on the baking sheet.
- Roast in the oven for 25-30 minutes, stirring halfway through until potatoes are golden brown.
- Create wells in the roasted mixture and crack an egg into each well. Bake for an additional 10-15 minutes until eggs are set to your preference.
- Serve warm, garnished with fresh herbs or your favorite hot sauce.
Notes
- Garnish with fresh herbs for added flavor.
- Hot sauce can be added for an extra kick.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 210mg