EGG AND POTATO BREAKFAST CASSEROL
- tablespoon olive oil
- 1 small onion, finely chopped
- 1 medium green bell pepper, diced
- 2 medium russet potatoes, diced into small ½ inch cubes
- ¾ teaspoon salt, divided
- ¾ teaspoon ground black pepper, divided
- 5-6 large eggs
- ½ cup cheddar cheese, shredded(optional)
Preheat oven to 350 degrees F. Lightly grease a 9-inch square casserole dish and set asid
- In a large skillet, heat oil over medium heat. Sauté the onions for 1 minute, then add green peppers, potatoes, ½ teaspoon salt, and ½ teaspoon black pepper and continue to sauté for another 4 minutes until the onions are soft and tender.
- Transfer the vegetable mixture to the prepared casserole dish and spread out evenly.
- In a medium mixing bowl, beat together the eggs and remaining salt and pepper. Pour the egg mixture evenly over the vegetables in the casserole dish. Sprinkle some cheddar cheese on top (optional).
- Bake for 35-40 minutes, or until eggs are cooked firmly.