Summer Egg and Potato Breakfast Bake


EGGS AND POTATOES make a simple and economical breakfast—or supper! This recipe does not call for any meat, so it's suitable for vegetarians and omnivores alike, but if you like you can add a cup of cooked, crumbled sausage or a half cup of cooked, crumbled bacon. • Serves 6


1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
⅓ cup sun-dried tomatoes (dry or oil-packed), chopped
1 yellow bell pepper, cored and diced
1 red bell pepper, cored and diced
2 teaspoons salt
8 large eggs
1 cup milk
1 teaspoon freshly cracked black pepper
2 cups shredded Monterey Jack cheese
One 32-ounce bag cubed frozen potatoes (see Note)

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