On The Menu: Egg, Potato + Veggie Bake

Get a little inspiration for the perfect Easter brunch (or any other meal, really) with our recipe for an egg, potato, and veggie bake.
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Amanda Carter Gomes
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Get a little inspiration for the perfect Easter brunch (or any other meal, really) with our recipe for an egg, potato, and veggie bake.
veggiepotatoeggbake

Image Credit: Jasmine Pulley

Spring brunch season is finally upon us (thank goodness)! And in our book, it doesn't get much better than a one-dish bake that features four of our all time favorite ingredients: eggs, potatoes, veggies and cheese. This recipe from Sarah Adler's Simply Real Health Cookbook can be made ahead, is perfect for large groups (take note, Easter brunch hosts) and can easily headline breakfast, lunch or dinner. Add crumbled organic sausage, sweet potatoes, zucchini or leeks to personalize and pair with our favorite latte or smoothie!

Egg, Potato + Veggie Bake (Serves Approximately 10)

Ingredients:
12 organic, cage-free eggs
6 baby potatoes, cut into quarters
1 package sliced mushrooms (approximately 1 cup)
1 red bell pepper, chopped
1 head chard, kale, or spinach, chopped
1 onion, chopped
3 cloves garlic, chopped
1 cup chopped herbs of your choice (chives, tarragon, basil, or parsley)
½ cup whole-milk ricotta cheese or artisan cheese of your choice (optional)
sea salt and pepper to taste

Directions:
Preheat oven to 350°F. Bring 2 or 3 cups water to boil in a large stock pot.
Add quartered potatoes and cover; cook for 10-12 minutes until they are mostly softened.
Sauté chopped garlic and onions in a large frying pan with a dollop of butter or olive oil over medium heat.
After a few minutes, add mushrooms to the same pan, add chopped peppers a few minutes later.
When veggies are mostly cooked through, sprinkle with sea salt and pepper. Set aside, but keep the heat going on the stovetop—you will be cooking the leafy greens in this same pan next.
Drain potatoes and add them to the bottom of a greased rectangular 9 x 13 inch glass or ceramic baking dish.
Add sautéed veggies over the potatoes.
Now, sauté the greens in the same pan until wilted. Add to the baking dish as well.
Whisk eggs in a bowl with sea salt, pepper, and chopped herbs.
Pour the egg mixture into the baking dish, spreading it around evenly.
Dollop with ricotta cheese and bake for 25-30 minutes, depending on the depth of your pan.
Remove from the oven when the middle is no longer gooey. Broil at the end for a nice brown crust and enjoy!

p.s. Craving some more easy bake recipes? Try taking a stab at cooking this amazing Chive & Prosciutto Potato Bake.