You’ve probably figured out by now that I love a make-ahead breakfast bake that gets me out the door in a hurry during the week. I often pair it with my breakfast potatoes, but this week I decided to put the breakfast potatoes right into the egg bake.
Breakfast Potato Egg Bake
1 ½ cup diced tri-color bell peppers
½ diced onion
4 cups small diced potatoes
Preheat oven to 375 degrees F. Heat 2 tablespoons olive oil in a large skillet. Add onion and bell peppers, cooking for 3 to 5 minutes. Add diced potatoes and salt and pepper. Stir and cook over medium heat for about 5 to 7 minutes, just to start cooking the potatoes.
Add semi-cooked breakfast potatoes to an 8-inch baking dish. Whisk 9 eggs in a medium bowl and pour over breakfast potatoes. Place in oven and bake for 30 minutes or until eggs are completely set.