Baked Eggs with Garden Vegetable Hash Recipe
Overview:
Baked Eggs with Garden Vegetable Hash is a delightful one-dish meal that combines the freshness of garden vegetables with the richness of eggs, creating a satisfying breakfast or brunch option that’s perfect for busy weeknights or leisurely weekends. With a total time of just 1 hour and 30 minutes, including prep and cook time, this recipe is a convenient choice for those seeking a flavorful and nutritious meal without spending hours in the kitchen.
Recipe Details:
- Name: Baked Eggs with Garden Vegetable Hash
- Recipe Category: One Dish Meal
- Keywords: Breakfast, Vegetable, Weeknight, Brunch, Oven, Less than 4 Hours
- Servings: 6
- Aggregated Rating: 4 stars
- Calories per Serving: 286.6
- Nutritional Information per Serving:
- Fat: 13.4g
- Saturated Fat: 3.3g
- Cholesterol: 215.2mg
- Sodium: 149.7mg
- Carbohydrates: 31.6g
- Fiber: 4.2g
- Sugar: 5.8g
- Protein: 11.8g
Ingredients:
| Ingredient | Quantity |
|---|---|
| Yukon Gold Potatoes | 1 1/2 |
| Red Bell Pepper | 1 |
| Zucchini | 2 |
| Yellow Onion | 1 |
| Extra Virgin Olive Oil | 3 tbsp |
| Roma Tomatoes | 3 |
| Plum Tomato | 1 |
| Garlic | 2 cloves |
| Fresh Thyme | 2 sprigs |
| Eggs | 6 |
| Parmesan Cheese | 1/4 cup |
Recipe Instructions:
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Preheat Oven: Start by positioning a rack in the center of the oven and preheating it to 450°F (230°C).
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Prepare Baking Sheet: Lightly oil a large baking sheet or roasting pan to prevent sticking.
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Prepare Vegetables: Wash and chop the Yukon Gold potatoes, red bell pepper, zucchini, and yellow onion into bite-sized pieces. Place them on the prepared baking sheet.
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Season Vegetables: Drizzle the vegetables with extra virgin olive oil and season to taste with salt and pepper. Toss the vegetables to ensure they are evenly coated with oil and seasoning.
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Bake Vegetables: Transfer the baking sheet to the preheated oven and bake the vegetables for about 40 minutes, turning them occasionally with a spatula, until the potatoes are almost tender.
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Add Tomatoes and Seasonings: Stir in the chopped Roma tomatoes, minced garlic, and fresh thyme leaves. Continue baking for an additional 20 minutes, or until the vegetables are browned and fragrant.
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Transfer to Serving Dish: Once the vegetables are cooked to perfection, transfer them to a 2-quart ovenproof serving dish, ensuring they are spread out evenly.
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Crack Eggs Over Vegetables: Make small wells in the vegetable mixture and crack the eggs into them, spacing them evenly apart to ensure even cooking.
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Bake Eggs: Return the dish to the oven and bake until the eggs are set, approximately 10 minutes. Keep an eye on them to ensure they are cooked to your desired level of doneness.
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Add Cheese: Sprinkle the grated Parmesan cheese over the baked eggs and vegetables, allowing it to melt slightly from the residual heat.
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Serve: Once the eggs are cooked and the cheese is melted, remove the dish from the oven and serve immediately, ensuring each portion has a generous serving of eggs and vegetables.
Enjoy Your Meal!
Serve this delicious Baked Eggs with Garden Vegetable Hash hot, straight from the oven, for a wholesome and satisfying meal that’s bursting with flavor and nutrition. Whether enjoyed for breakfast, brunch, or a quick weeknight dinner, this recipe is sure to become a favorite among family and friends. 🍳🥔🥒🍅
