YOUR SOLIN GENERATED RECIPE
Cheesy Vegetable Egg Bake
Start your day with a hearty yet light breakfast baked casserole featuring fluffy eggs, melty cheddar, and a medley of colorful vegetables. This dish marries the comforting richness of eggs with the freshness of bell pepper, spinach, and cherry tomatoes, all accented by tender diced potatoes for a satisfying start to your morning.
INGREDIENTS
3 large Eggs
0.75 ounce shredded Cheddar Cheese
1 small diced Baby Potato
1/2 medium chopped Red Bell Pepper
1/2 cup chopped Fresh Spinach
1/2 cup halved Cherry Tomatoes
Salt & Pepper to taste
PREPARATION
Preheat your oven to 375°F and lightly grease a small baking dish or casserole.
Dice the baby potato into small cubes. In a nonstick skillet over medium heat, sauté the diced potatoes for about 5 minutes until they begin to soften. Set aside.
In a large bowl, whisk the eggs with a pinch of salt and pepper.
Stir in the sautéed potatoes, chopped red bell pepper, spinach, and cherry tomatoes.
Fold in the shredded cheddar cheese evenly into the mixture.
Pour the egg and vegetable mixture into the prepared baking dish, smoothing the top.
Bake in the preheated oven for 20-25 minutes or until the eggs are set and the edges are lightly golden.
Remove from the oven, let cool for a few minutes, slice, and serve warm.