Easy Peasy Breakfast

I’m all about the easy…don’t judge.

Last night I had a craving for roasted veggies to go with my steak skewers.  I don’t do anything complicated – just cut & toss with salt, pepper and olive oil and roast at 425′. But that another post.

In the mix I had, potatoes , quartered cremini  mushrooms, red & yellow sweet bell peppers, zucchini & halved grape tomatoes {which I toss in at the last 5 min.} I made twice as much as I was going to eat so I could have them in the morning with eggs.

The first time I had something like this, was when I traveled to Chicago with my friend Joy. Baked eggs in casserole with roasted vegetables and tomato sauce was a signature dish on the breakfast menu at our hotel. Sometimes I add tomato sauce, sometimes salsa, it just depends what’s on hand or my mood. Since I had tomatoes in my vegetables I left out the sauce/salsa.

In the morning – take out leftover veggies. Spray individual casserole(s) with spay oil and add the vegetables. Turn oven on to pre-heat at 400′. Put vegetables in the oven while it’s pre-heating (to take the chill off them from the fridge).

When the oven reaches 400′ take out the casserole and break two eggs over the veg. {if you’re not good at breaking eggs, you can break them in to a small bowl first and then slide them over the vegetables} -then grate fresh parmesan over the eggs. Back in the oven they go for 10 min. Done!

I had some leftover avocado so I added a little on top along with fresh ground black pepper. So good – so fresh – no regrets.

 

 

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