A healthy, hearty vegetarian breakfast ready in just 35 minutes!
If you’re substituting another kind of potato, be sure to watch the cook time when the potatoes are sauteing on the stove top. Depending on the potato you use (Russet, sweet, frozen, etc.) your cook time may be longer or shorter than the recipe specifies. You’ll want to pull your potatoes off the heat just before they are fully cooked as they will continue to cook in the oven with the eggs.
Feel free to add a couple splashes of water as you’re sauteing the potatoes. All that seasoning is going to give them lots of flavor, but depending on what kind of pan you’re using, it may cause the potatoes to stick. You can remedy this with a splash of water here and there to delgaze the bottom the pan.
Everyone likes their eggs cooked differently. This recipe will give you runny egg yolks with a set egg white. If you prefer a yolk that is set just bake the breakfast casserole for another 3 to 5 minutes.
If you’re more into scrambled eggs you could even add the eggs to a bowl and whisk them together and then pour them over the Mexican breakfast bake. It won’t give you a quite the same visual effect (as the entire top will be covered with eggs) but it will still taste delicious!
If you’d like to make this ahead of time: Follow recipe instructions and before cracking the eggs into the wells, cover and refrigerate for up to 5 days. An hour before you’re ready to bake, remove casserole from the fridge and let it come to room temp. Crack eggs into the wells, season with salt and pepper and bake!
Keywords: breakfast bake, make ahead breakfast, vegetarian breakfast bake