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
Preheat the oven to 375.
In a large skillet, heat up the butter on medium. Cook the onion for 5 minutes.
Add in the potatoes, thyme, and rosemary and cook for 10 minutes, stirring frequently.
Pour in the milk or heavy cream and cover, turn on low, and let cook for 7 minutes until potatoes are soft.
While this cooks, prepare the eggs. In a bowl, crack in the eggs and pour in the milk. Season with salt and pepper.
Whisk for about a minute.
In a casserole dish, ( I used one that was 9 x 13 in ), pour in the potato mixture and spread evenly.
Pour the egg mixture into the casserole dish.
Bake for 10 minutes, and end it with a broil on high for 3.
Serve with sour cream and hot sauce!
#breakfast #breakfastrecipe #onepotbreakfast #easybreakfastideas #protein #proteinbreakfast #proteinforbreakfast
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