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  • Writer's pictureLarissa Olczak

Potato and Egg Breakfast Bake with Leftover Steak


The other day I made steak at home for dinner. We didn't finish it all, so we had plenty left for left overs (yay!) I LOVE having dinner leftovers for breakfast, it makes life so much easier.


In this case, I decided to make a potato and sweet potato egg bake with onions and the left over steak- and it did not disappoint.


If you don't have steak for this - that's totally fine. You can skip it altogether, or use bacon, or any breakfast sausage.


INGREDIENTS

4 sweet potatoes, washed and sliced thin

3-4 russet potatoes or baby golds, washed and sliced thin

1 onion, chopped

3 tablespoons butter

1/4 cup milk or heavy cream

1 sprig thyme

1 sprig rosemary

salt and pepper to taste

protein of choice

5-7 eggs

1/4 cup milk or heavy cream


INSTRUCTIONS

  1. Preheat the oven to 375.

  2. In a large skillet, heat up the butter on medium. Cook the onion for 5 minutes.

  3. Add in the potatoes, thyme, and rosemary and cook for 10 minutes, stirring frequently.

  4. Pour in the milk or heavy cream and cover, turn on low, and let cook for 7 minutes until potatoes are soft.

  5. While this cooks, prepare the eggs. In a bowl, crack in the eggs and pour in the milk. Season with salt and pepper.

  6. Whisk for about a minute.

  7. In a casserole dish, ( I used one that was 9 x 13 in ), pour in the potato mixture and spread evenly.

  8. Pour the egg mixture into the casserole dish.

  9. Bake for 10 minutes, and end it with a broil on high for 3.

  10. Serve with sour cream and hot sauce!



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