This Potato and Vegetable Egg Bake is a simple, delicious dish filled with wholesome ingredients like potatoes, mushrooms, eggs, and cheese. It’s perfect for breakfast, brunch, or even dinner. The blend of vegetables and melted cheese creates a comforting, savory meal that’s easy to prepare.
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients:
- 350g (12.34 oz) potatoes, grated
- 1 teaspoon salt
- 1-2 tablespoons potato starch
- Olive oil, for cooking
- 1 leek, chopped
- 2 eggs, beaten
- 1 carrot, grated
- 120g (4.23 oz) mushrooms, finely chopped
- 1 red pepper, chopped
- 2 garlic cloves, minced
- Chives, chopped
- 6 cherry tomatoes, halved
- 1 egg, for topping
- 150g (5.3 oz) cheese, grated
- 2 tablespoons Greek yogurt or sour cream
- 1 tablespoon mayonnaise
- 1 tablespoon ketchup
- Dried dill, to taste
- 1 garlic clove, minced
Directions:
- Prepare the Potatoes:
- Grate the potatoes and mix them with salt and potato starch.
- Form the mixture into small molds or rounds and bake at 180°C (350°F) for 20 minutes until golden and crisp. Set aside.
- Cook the Vegetables:
- Heat olive oil in a pan over medium heat and fry the chopped leek for 3 minutes.
- Add the grated carrot and cook for another 3 minutes.
- Add the chopped mushrooms and fry for 5-7 minutes until browned.
- Stir in the red pepper and garlic, cooking for an additional 3 minutes.
- Make the Egg Mixture:
- In a bowl, beat 2 eggs and mix with the sautéed vegetables. Add chives and salt to taste. Pour the mixture into a baking dish.
- Assemble and Bake:
- Place the potato molds on top of the vegetable-egg mixture.
- Add 6 halved cherry tomatoes and crack an egg over the top of the bake.
- Sprinkle grated cheese on top and bake in the oven at 180°C (350°F) for 10 minutes until the cheese is melted and bubbly.
- Prepare the Sauce:
- In a small bowl, mix Greek yogurt or sour cream, mayonnaise, ketchup, dried dill, and 1 minced garlic clove to create a creamy sauce. Serve on the side or drizzle on top of the egg bake.
Serving Suggestions:
- Serve with a fresh salad or a side of toasted bread.
- Pair with the yogurt-based sauce for extra flavor.
Cooking Tips:
- You can replace the mushrooms with other vegetables like spinach or zucchini for variation.
- If you prefer a crispier texture, bake the potato molds a little longer before adding to the bake.
- Customize the seasoning with herbs like thyme or rosemary for added depth.
Nutritional Benefits:
- Potatoes are a great source of vitamins C and B6, and provide a good amount of fiber.
- Mushrooms are rich in antioxidants and B vitamins, supporting energy levels.
- Eggs provide protein, while cheese adds calcium and healthy fats.
Dietary Information:
- Vegetarian: This dish is meat-free and suitable for vegetarians.
- Gluten-free: The recipe does not contain gluten ingredients, provided the potato starch is gluten-free.
Nutritional Facts (per serving):
- Calories: 350
- Protein: 15g
- Carbohydrates: 28g
- Fiber: 5g
- Fat: 20g
Storage:
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe:
- Hearty and Satisfying: A combination of potatoes, eggs, and vegetables make this meal filling and flavorful.
- Easy to Customize: You can swap out vegetables or add meats like bacon or sausage.
- Quick and Convenient: With minimal prep, this dish comes together quickly and is perfect for busy mornings or weeknight dinners.
- Comfort Food: The cheesy, warm layers make this a cozy meal for any time of day.
Conclusion:
This Potato and Vegetable Egg Bake is a perfect way to enjoy a nutritious, savory meal that’s both satisfying and easy to prepare. With a blend of roasted potatoes, sautéed vegetables, and melted cheese, it’s a dish that everyone will love. Whether served for breakfast, lunch, or dinner, this recipe offers a delicious balance of flavors and textures, making it a versatile addition to your meal rotation.
Frequently Asked Questions:
- Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be substituted for a slightly sweeter flavor. - Can I make this recipe dairy-free?
You can use dairy-free cheese and substitute the yogurt and mayonnaise with plant-based alternatives. - What other vegetables can I add?
Spinach, bell peppers, or zucchini would be great additions to this dish. - Can I prepare this dish in advance?
Yes, you can prepare the vegetable mixture and potato molds ahead, then assemble and bake when ready to serve. - Can I make this dish vegan?
To make it vegan, substitute the eggs with a plant-based egg alternative and use dairy-free cheese and yogurt. - Can I freeze this dish?
This dish is best enjoyed fresh, but you can freeze portions and reheat in the oven. - How do I know when the dish is done baking?
The cheese should be melted and slightly browned, and the egg should be set. - What can I serve with this egg bake?
It pairs well with a fresh salad, crusty bread, or roasted vegetables. - Can I use store-bought hash browns instead of homemade potato molds?
Yes, store-bought hash browns can save time and work well in this recipe. - Can I omit the cheese?
Yes, you can omit the cheese, or replace it with a dairy-free alternative if desired