Mommy Cafe

Vegetarian home cooking, kid tested and approved

Egg and Potato Bake

Tonight was a breakfast-for-dinner kind of night.  I saw a photo of an egg and bacon bake this afternoon, and it stuck in my head, making it impossible to want a more traditional dinner!  So when I got home I scoured the fridge and the freezer, hoping to find the right ingredients to make breakfast happen by dinnertime.  Success!

I used frozen breakfast potatoes and a red pepper since that is what I had on hand.  This would also be great with hash browns or fresh potatoes diced to your liking.  Green pepper would have been my first choice of pepper, but the red really pepped up the appearance (sorry, I forgot to take a picture!!).  Spinach would be a delicious addition.  Use what you have in your fridge or freezer, experiment, go crazy, and enjoy!

Prep time: 10 minutes    Cook time: 30 minutes    Approx. cost: $3 per serving (less if you’re using up what would otherwise go to waste!)

Egg and Potato Bake

  • 1/2 red or green pepper, diced
  • 1/4 onion, diced
  • 1/4 cup red or black beans
  • 1/4 cup fresh or frozen corn
  • 1 cup frozen breakfast potatoes
  • 3 oz cheddar cheese, grated
  • 4 eggs, beaten
  • salt and pepper to taste

Preheat oven to 350 degrees.

Saute the pepper and onion over high heat until the onion just starts to brown.  Set aside in a medium-sized casserole dish along with beans and corn.  In the same pan, fry the potatoes until they just start to brown.  Add the potatoes to the vegetables.  Add salt, pepper, and grated cheese and mix well.  Pour beaten eggs over the mixture, and bake for 30 minutes or until eggs are cooked through.

Serves 2

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December 7, 2010 - Posted by | Recipes | , ,

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