It is Sunday today and I was craving an egg and toast breakfast but wanted something fast and easy that had extra flavour. Enter this recipe I made up on the fly this morning. It has crispy toast, eggs and sautéed vegetable goodness and is very tasty. It uses up any leftovers you have and best of all, once in the oven, you don't have to fuss and time the finished eggs with the toast etc. Here it is:
One Pan Breakfast Brunch
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6-7 pieces of bread ( I used 3 slices of thick Texas toast and 4-5 slices of French bread)
1/2 red onion - diced
1 red pepper - diced
Mushrooms - diced (about 1cup)
9 eggs
3 handfuls of organic mixed greens for salad ( I used mixed baby kale, baby spinach and red and green Swiss chard)
Approx. 2 cups of frozen hashbrowns
Salt and pepper
Olive oil
Preheat oven to 350 degrees. Spray a rectangular casserole dish (9x13) with olive oil. In a cast iron skillet, add some olive oil and sauté the red onions until brown.
Meanwhile, dice the bread into bite size cubes. Larger cubes will stay crispy in the oven.
Add the diced red pepper to the onions and brown. Next, add the diced mushrooms.
Next, add about 3 handfuls of the organic salad greens. They will wilt down quite a bit but provide a lot of vitamins and nutrients.
Add the salt and pepper at this point.
In the casserole dish, layer the Frozen hashbrowns, the vegetable mixture and the cubed bread on top. ( I put the bread cubes on the bottom, but I think they would be better and crispier on the top).
Beat the eggs really well and pour them over the entire mixture of bread and vegetables. It is Ok to leave some bread cubes exposed and not coated as they will get crispy like toast, in the oven.
Bake in the oven for about 25-30 minutes, or until eggs are cooked through.
I hope you enjoy this Sunday Brunch.
Yum!
Rosie
