There are more ways to make a breakfast of eggs and potatoes than there are ways to leave your lover. So which way do I do it when I want to serve my family and friends something they haven’t experienced before?
I combine the eggs and shredded potatoes with a lot of cheddar cheese, some caramelized onions, a couple tablespoons of mustard and a taste of prepared horseradish. Oh…and sun dried tomatoes. Don’t forget them. They pair wonderfully with the onions and cheese. I then put it all in a baking dish and bake it to perfection.
This all-in-one breakfast bake is not only easy but super tasty. Make the night before, cover and refrigerate, and then take it out and the next morning and bake away!
1 tablespoon unsalted butter
1 small onion (diced)
⅔ cup oil-packed sun-dried tomatoes (drained)
3 cloves garlic (minced)
9 large eggs
3 tablespoons Gulden’s mustard
1 teaspoon prepared horseradish
1 cup whole milk
1½ teaspoons salt
¼ teaspoon freshly cracked black pepper
2 cups shredded Cheddar cheese
6 cups (about 16 – 18 ounces) shredded frozen potatoes
Preheat oven to 350 degrees.
Lightly grease a 9×13-inch baking dish with nonstick spray or olive oil. In a large skillet, heat the butter over medium heat until it melts and foams up. Add the onion and garlic and cook for 5 minutes, or until the onion has softened. Add the sun-dried tomatoes and cook for about 5 minutes or they are fragrant and the onion is nearly translucent and beginning to brown around the edges. Turn off the heat and set aside.
In a separate bowl, beat the eggs thoroughly with the mustard. Whisk in the milk. Stir in the salt and black pepper. Fold in the cheddar cheese, shredded potatoes, and vegetables from the skillet. Transfer the mixture to the baking dish.
Bake for 35 to 45 minutes, or until the eggs are firm and the top is slightly golden. Serve immediately.