“Southern Sunrise Breakfast Bake: A Delightful Brunch for Food Lovers”

Allergens

Eggs, Dairy (Milk)

Ingredients

• 1 lb russet potatoes, diced
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 2 cups kale, chopped
• 8 large eggs
• 1 cup whole milk
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped green onions
• Salt and black pepper, to taste
• 2 tablespoons olive oil

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add diced potatoes and cook until golden brown and crispy, about 15 minutes, stirring occasionally. Remove from pan and set aside.
3. In the same skillet, add chopped onion and red bell pepper. Cook for 5 minutes or until onions are translucent and peppers are softened. Add kale and cook for another 2 3 minutes, until wilted. Remove from pan and set aside.
4. In a large mixing bowl, whisk together eggs, milk, salt, and black pepper. Stir in the cooked potatoes, vegetables, and cheese.
5. Grease a 9x13 inch baking dish and pour the egg mixture into it. Bake for 30 35 minutes, or until set and golden brown on top. Remove from oven and let cool slightly before serving.

Chef’s Insight

To add an extra layer of flavor to this dish, try adding 1/4 teaspoon of smoked paprika or a pinch of cayenne pepper to the egg mixture.

Notes

This recipe can easily be doubled or tripled for larger gatherings or meal prepping.