Egg and Potato Breakfast
Kickstart your morning with our savory egg and potato breakfast! Hearty, delicious, and perfect to fuel your day.
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Ingredients
- 750 Grams Potatoes
- 1 Red onion
- 200 Grams Mushrooms
- 4 Medium Eggs
- 1 Tablespoon Olive oil
- 1 Teaspoon Mixed herbs
- Pinch Salt
- Pinch Ground Black pepper
- 1/4 Teaspoon Paprika
- 1/4 Teaspoon Garlic granules
Instructions
- Preheat the oven to 200°C (fan 180°C).
- Chop the potatoes into small cubes.750 Grams Potatoes
- Add the chopped potatoes and red onion to a large casserole dish.1 Red onion
- Drizzle the potatoes and onion with olive oil.1 Tablespoon Olive oil
- Sprinkle the mixed herbs, salt, pepper, paprika, and garlic granules over the potato mixture.1 Teaspoon Mixed herbs, Pinch Salt, Pinch Ground Black pepper, 1/4 Teaspoon Paprika, 1/4 Teaspoon Garlic granules
- Toss everything together well to coat the potatoes evenly.
- Bake the potato mixture for 40-45 minutes, or until starting to brown.
- After 40-45 minutes, take the casserole dish out of the oven. Add the mushrooms to the dish and stir them into the potatoes.200 Grams Mushrooms
- Return the casserole dish to the oven and bake for an additional 10 minutes, or until the potatoes are browned and tender.
- Carefully create four small indentations in the potato mixture using the back of a spoon. Crack an egg into each indentation.4 Medium Eggs
- Bake the dish for another 3-4 minutes, or until the eggs are cooked to your liking. (Runny yolks = 3 minutes, firmer yolks = 4 minutes)
- Serve immediately and enjoy!
Notes
Tips and Tricks
- You can use any type of potato you like, such as russet, red, or Yukon Gold.
- If you don't have mixed herbs, you can combine dried thyme, oregano, and rosemary.
- Feel free to add other vegetables to this dish, such as chopped peppers, zucchini, or spinach.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 233kcalCarbohydrates: 38gProtein: 11gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 164mgSodium: 109mgPotassium: 1.053mgFiber: 5gSugar: 4gVitamin A: 262IUVitamin C: 40mgCalcium: 56mgIron: 3mg
Tried this recipe?Let us know how it was!
