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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I like to do the first and second step the night before, so I can put it together quickly the next morning for a hearty breakfast. The 30 minute baking time is the perfect amount of time for me to get a shower and dress for work, making this work for a weekday breakfast. Usually I half this recipe to serve 4 instead of 8, except over the holidays. Ingredients:
5 medium red potatoes, sliced (peel if you want to, i don't) |
1/4 cup olive oil |
1 cup onion, chopped |
1/4 cup green pepper, chopped |
3 garlic cloves, minced |
4 cups frozen chopped broccoli (feel free to use fresh if you'd like) |
12 eggs, beaten |
3/4 cup parmesan cheese, grated |
1/2 cup water |
1 teaspoon dried basil leaves |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1 1/2 cups monterey jack cheese, shredded (6 oz) |
Directions:
1. Saute the potatoes in the oil in a large skillet for 10 minutes. Add the onion, green pepper, and garlic. Saute until tender. Add broccoli; cover and cook 5 minutes.
2. Arrange the vegetable mixture in an 11 x 7 x 1 1/2 inch baking dish.
3. Combine the eggs, parmesan cheese, water, basil, salt and pepper. Beat until blended.
4. Pour over the vegetable mixture. Sprinkle with the Monterey Jack cheese. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until set.
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