Chard, Potato, Pepper and Onion Egg Bake

Ready to save some time on weekday breakfasts or cooking brunch for a large group? Spend an hour prepping/cooking this egg bake and you’re ready to go!

I love having eggs and vegetables for breakfast, but I find that my weekdays tend to be a little bit too hectic for that to happen every day. However, I try on occasion to make egg bakes or quiches on the weekends so I can enjoy this tasty combination easily throughout the week without a lot of extra time involved. This egg bake is a fun and flavorful mix of Taproot Farm organic chard, potatoes, onion and sweet pepper. Honestly, you could use whatever vegetables you have on hand, love or need to use in a quick timeframe to change it up. This egg bake is also a great option if you’re hosting a breakfast/brunch for family or friends, and it can easily be prepped the night before so it’s ready to go in the oven the next day. Easy and delicious is never a bad combination in the kitchen. I hope you all enjoy this recipe as much as we have – happy baking and brunching! 🙂 Kitchen Tools:

• Oven
• 9″ x 12″ Baking Sheet
• Sauté Pan
• Measuring Cups
• Measuring Spoons
• Mixing Bowl
• Whisk
• Kitchen Scissors
• Grater
• Knife

Instructions:

1. First, cut up your chard, dice your onion and pepper, and grate your potato if you haven’t already.
2. Combine all these vegetables in a mixing bowl and lightly toss to incorporate.
3. Add two tablespoons of olive oil in your sauté pan and pour the mixed vegetables in. Cook this mixture on medium/medium high heat until chard is wilted and onion/pepper is slightly tender (5 to 10 minutes, mixing occasionally).
4. While this is cooking, preheat your oven to 350°F.
5. After vegetables are done cooking, remove from heat and allow to cool.
6. Add 1 tablespoon of olive oil in your baking dish and use your hands to coat the dish with the oil. Set aside.
7. In a mixing bowl (you can use the one you mixed the veggies in), add your eggs, heavy cream and crumbled goat cheese, whisking until combined.
8. Combine your cooled vegetable mixture with your eggs (*make sure the vegetables are on the cooler side so they don’t accidentally “cook” parts of the eggs), whisking to combine everything.
9. Pour this in your baking dish and bake (uncovered) for approximately 40 minutes.
10. After that time has passed, use a toothpick to check different areas of the casserole to ensure it’s cooked.
11. Allow to cool 5 to 10 minutes before slicing.
12. Serve vegetables with extra cheese, salt, pepper, fresh herbs and hot sauce if desired.
13. Enjoy! 🙂
14. *Refrigerate leftovers and microwave/reheat in the oven as needed.*

 Recipe by © Alysha Melnyk 2019

The Kitchenologist©

@alyshamelnyk