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    You are in: Home / Recipes / Brunch Eggs and Veggies Recipe
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    Brunch Eggs and Veggies

    Brunch Eggs and Veggies. Photo by Bergy

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    10 mins

    1 hrs 10 mins

    Derf's Note:

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

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    Units: US | Metric


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

    Ratings & Reviews:

    • on March 31, 2003


      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!

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    • on March 20, 2009


      I made this for Sunday brunch and got RAVE reviews. I did change things a bit - did veggies as described but put them in the dish and then covered with 2-cups shredded Mozzerella, refrigerated overnight and in the morning baked dish for 15 minutes until cheese began to melt. Meanwhile, I "soft" scrambled the eggs and stirred in the Parmesan at the last minute, then spread them over the casserole and topped with a light dusting of additional Parmesan and returned dish to oven for 10-15 minutes to heat everything through well.

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    • on May 14, 2007


      This was a refreshing change of pace for our Mother's Day brunch. I was looking for something to please a very picky Mom, and this fit the bill. It was filling without being overly greasy, as some breakfast casseroles tend to be. I used 4 teaspoons of olive oil and cooking spray on the pan to cut back the fat. We'll be making it again soon. Thanks for posting!

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    Read All Reviews (6)


    Nutritional Facts for Brunch Eggs and Veggies

    Serving Size: 1 (347 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 286.6
    Calories from Fat 120
    Total Fat 13.3 g
    Saturated Fat 3.3 g
    Cholesterol 215.1 mg
    Sodium 149.6 mg
    Total Carbohydrate 31.5 g
    Dietary Fiber 4.2 g
    Sugars 5.8 g
    Protein 11.8 g

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