A wonderful baked breakfast hodge podge that your family or guests will love. You can add any of your favourite ingredients to this dish….it’s as easy as 1…2 …3. I found this recipe in our local grocery store, ‘Sobeys Inspired’ magazine by Compliments, but tweaked it to my liking.
6 strips of bacon, cut into bite sized pieces
6 Red Petite potatoes, cooked and diced
3 eggs ( or # will depend on individual servings)
1 medium onion, thinly sliced
10 cherry tomoatoes, or 2 medium tomatoes, diced
5 mushrooms, sliced
1/2 green or red pepper, chopped small
1/2 tsp fresh chopped basil and thyme
1/4 tsp salt ( optional )
1/4 tsp black ground pepper
pinch red pepper flakes ( optional )
1/2 tsp parsley flakes ( for top of egg bake )
Slice and cook potatoes in a microwave, or as I did, use left over potatoes. Slice all the veggies for the skillet.
In a heated skillet cook bacon first, then when almost cooked add onions, mushrooms, peppers. Add the tomatoes, spices and herbs and cook for a few minutes. Grease a 9 inch baking pan, and add the potatoe, tomatoe mixture. Make small wells with a spoon and add the eggs to the mixture. Top with parsley flakes.
Place in a preheated 350 degree oven for 15 to 20 minutes.
Remove, let cool for a few minutes and serve.