Brunch Eggs and Veggies
"Lovely on a Sunday brunch table, and tasty too! from the local newspaper."
photo by Bergy
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 1⁄2 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
- 1⁄4 cup freshly grated parmesan cheese
directions
- Position a rack in the centre of the oven and preheat to 450f degrees.
- Lightly oil a large baking sheet or roaster.
- Toss the potatoes, bell pepper, zucchini, onion and olive oil on the baking sheet and season to taste with salt and pepper.
- Bake, occasionally turning the veggies with a spatula, until the potatoes are almost tender, up to 40 minutes.
- Stir in tomatoes, garlic and thyme.
- Bake until the veggies are browned, about 10 to 20 minutes more.
- Transfer the veggies to a 2-quart ovenproof serving dish.
- Spacing them evenly apart, break the eggs over the veggies.
- Bake until the eggs are set, about 10 minutes.
- Sprinkle with cheese and serve immediately.
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Reviews
-
I first made these back in October 2002, and due to the fact that man plans and God laughs, I never got to put in a review. But I have made this recipe several times since then, and it just gets better and better every time! I have to admit that I never made this for lunch, but make it for supper during the week. I usually roast vegetables in bulk and just keep them in the fridge to add to pasta, quiches, whatever. I love the idea of just adding the eggs and cheese and, boom, supper! Instead of just breaking the eggs over the vegetables I scramble them with the cheese. Really really good one Dorothy! -
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. I 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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I did this with the kids as a mothers day gift to my wife. My 11 y/o was very good at dicing up the veggies which I roasted the night before. I slightly undercooked them as I was baking oatmeal muffins and this way they finished roasting the following a.m. while the muffins baked. Instead of breaking the eggs on the top of the veggies, we made scrambled eggs and "dressed" them with a topping of the roasted vegetables. My wife allready asked for the recipe so I know she really loved it!
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A real family pleaser, I will make this one again and again.
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RECIPE SUBMITTED BY
<p>November 4th, 2013: Our community lost a wonderful friend when Dorothy passed away on October 24th, 2013. We are shocked and saddened by her passing and there is a thread for expressing your condolences.</p>
<p>Mary at Food.com</p>
<p><a href=http://www.food.com/bb/viewtopic.zsp?t=398284>http://www.food.com/bb/viewtopic.zsp?t=398284</a></p>
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<p>I live in the sunny okanogan valley - I am a retired Resort Services Director, love collecting receipes and cooking but am a diabetic so some times i can only collect </p>
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