Tuscan Brunch Bake #SP5

READY IN: 50mins




  • Pre-heat oven to 350 degrees. Use 1/2 tablespoon of butter to grease an 8 x 8 glass baking dish and set aside.
  • Cook peppered bacon until crispy and set aside to cool on a plate lined with a paper towel.
  • Julienne red bell pepper into 1 inch long slices. Heat 1/2 tablespoon butter in a non-stick skillet over medium-high heat. When pan is hot, add red pepper slices and sautee until they start to brown but aren't soft (about 3-4 minutes).
  • Layer Simply Potato Country Style Slices in the buttered baking dish. Crumble bacon and spread over potatoes. Sprinkle red bell pepper slices over the top. Cover dish with foil and bake at 350 degrees for 25 minutes.
  • Take dish out of oven, discard foil, crack 4 eggs (placing one in each quadrant) over dish, place back in oven, and bake the remaining 10 minutes uncovered.
  • Pull out of oven, slice, and serve immediately. Egg yolks should still be runny when slicing. Can be made ahead and baked within 24 hours.