Breakfast Bake with Potato Crust
Eggs and cheese baked on a potato crust with meat and vegetables.
Equipment
- Mandolin
- 9 inch deep dish pie pan
- Spatula
- Large mixing bowl
- Slotted spoon
Ingredients
- 1½ lbs golden potatoes
- ½ lb thick cut bacon
- ½ lb ground sausage
- 1 cup bell pepper diced
- ⅓ cup onion diced
- 1 jalapeno pepper chopped
- 2 tbsp avocado oil
- ½ tbsp salt
- ½ tbsp ground black pepper
- 5 eggs
- 1 cup heavy cream
- ½ cup colby jack cheese shredded
Instructions
- Preheat the oven to 400°F or gas mark 6.
- Using a mandolin slice the potatoes. In a large bowl combine the potatoes, oil, salt and pepper and toss to coat. Line the pie pan starting with the edge with the potatoes overlapping to prevent gaps. The working from the outside in, on the bottom of the pan, create a ring or overlapping potatoes. Working inwards repeat until all of the bottom of the pan is covered. Bake for 15 minutes, the remove from the oven.
- While the potatoes are baking cut the bacon into small pieces. On medium high heat cook the bacon until crispy. Using a slotted spoon remove the bacon and set aside.
- Cook the sausage until browned in the sauce pan on medium high heat. Remove using a slotted spoon and set aside.
- Reduce the oven temperature to 350°F or gas mark four.
- In a large bowl whisk the eggs. Add the cream and whisk until combined. Add the peppers, onions, cheese, bacon, and sausage. Mix to combine.
- Pour the egg mixture into the pie pan gently. This will keep the potatoes from rising up through the egg mixture. If some do just press them back down to the bottom. Bake for 30 minutes or until the egg mixture is set.
- Allow to cool for 10 minutes before slicing.
Nutrition
Serving: 1sliceCalories: 485kcalCarbohydrates: 19gProtein: 16gFat: 39gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 190mgSodium: 910mgPotassium: 614mgFiber: 3gSugar: 2gVitamin A: 1305IUVitamin C: 43mgCalcium: 110mgIron: 2mg
Nutrition Disclaimer*
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