Brunch Eggs and Veggies

READY IN: 1hr 20mins
Recipe by Derf2440

Lovely on a Sunday brunch table, and tasty too! from the local newspaper.

Top Review by Mirj2338

I first made these back in October 2002, and due to the fact that man plans and God laughs, I never got to put in a review. But I have made this recipe several times since then, and it just gets better and better every time! I have to admit that I never made this for lunch, but make it for supper during the week. I usually roast vegetables in bulk and just keep them in the fridge to add to pasta, quiches, whatever. I love the idea of just adding the eggs and cheese and, boom, supper! Instead of just breaking the eggs over the vegetables I scramble them with the cheese. Really really good one Dorothy!

Ingredients Nutrition


  1. Position a rack in the centre of the oven and preheat to 450f degrees.
  2. Lightly oil a large baking sheet or roaster.
  3. Toss the potatoes, bell pepper, zucchini, onion and olive oil on the baking sheet and season to taste with salt and pepper.
  4. Bake, occasionally turning the veggies with a spatula, until the potatoes are almost tender, up to 40 minutes.
  5. Stir in tomatoes, garlic and thyme.
  6. Bake until the veggies are browned, about 10 to 20 minutes more.
  7. Transfer the veggies to a 2-quart ovenproof serving dish.
  8. Spacing them evenly apart, break the eggs over the veggies.
  9. Bake until the eggs are set, about 10 minutes.
  10. Sprinkle with cheese and serve immediately.

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