Breakfast 3 - Pesto and Potatoes

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
9 eggs
Olive oil
Salt
Pepper
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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.
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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.

Recipe updated with new photo (served with Shirred Eggs), spice measurements and oven temperature changes.

Sundays have become meal prep days, as is standard for a lot of people. I don’t always prep my lunches or do much to get ready for dinner – that is often done on the fly – but make-ahead breakfasts have recently included an egg bake of some sort and a batch of breakfast potatoes.

This diner-style side dish stores well in the refrigerator for a few days and is quite easy to put together. Plus, it’s completely budget friendly and flexible for what types of ingredients you might have on hand. Here I served the potatoes with some fluffy scrambled eggs and sliced avocado to complete the plate.

Make-Ahead Breakfast Potatoes

Reed Dunn Recipe updated with new photo (served with Shirred Eggs), spice measurements and oven temperature changes. Sundays have become meal prep days, as is standard for a lot of people. I… Print This

Serves: 4-6 Prep Time: 15 minutes Cooking Time: 40 to 45 minutes

Rating: 4.6/5

( 5 voted )

Ingredients

4 cups diced yellow potatoes, skin on
1 cup diced bell pepper (about 1 bell pepper)
¾ cup diced onion (half of a medium onion)
3 tablespoons avocado oil
1 teaspoon sea salt
¼ teaspoon cracked black pepper
½ teaspoon dried oregano
½ teaspoon garlic powder
Pinch of cayenne pepper

Instructions

Preheat oven to 425 degrees F while you prepare ingredients. Line a large baking sheet with parchment paper.

Rinse diced potatoes and dry with a paper towel. Add potatoes to a bowl with diced bell pepper and onion, stir in spices. Drizzle in avocado oil and stir until well coated.

Spread mixture evenly on the baking sheet, so not to crowd the pan. Place in oven and set timer for 5 minutes. When timer goes off, reduce heat to 375 degrees F and continue baking for 15 more minutes.

After 20 minutes of baking, toss potatoes and evenly redistribute on the pan. Return to the oven for 20 to 25 minutes longer, until potatoes just get crispy.

Serve immediately, or let come to room temperature and store in an air-tight container for reheating throughout the week.