Description
Whether you are feeding your own family or entertaining a large number of guests, this vegetarian egg and potato breakfast casserole is a huge hit at brunch.
Ingredients
- 1 Tablespoon Olive Oil
- 1 Small Onion, Finely Chopped
- 1 Green Bell Pepper, Diced
- 2 Medium Russet Potatoes, Diced Into Small ½ Inch Cubes
- ¾ teaspoons Salt, Divided
- ¾ teaspoons Ground Black Pepper, Divided
- 5 Large Eggs
- ½ cups Cheddar Cheese, Shredded (optional)
Preparation
Preheat oven to 350ºF. Lightly grease a 9 x 9 inch (or similar) casserole dish and set aside.
In a large skillet, heat olive oil over medium heat. Saute onions for 1 minute. Add green peppers, potatoes, ½ teaspoon salt and ½ teaspoon black pepper and continue to saute for another 4 minutes until soft and tender. Transfer to the casserole dish and spread out evenly.
In a medium bowl, beat eggs and remaining salt and pepper. Pour egg mixture evenly into casserole dish. Sprinkle cheddar cheese on top (optional).
Bake for 35–40 minutes, or until eggs are cooked firm.
