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This meal doesn’t really need any side dishes – it has got it all! We’ve got potatoes and Brussels sprouts, and you can add even more vegetables if you’d like.
My husband always adds a dash of hot sauce into his serving – apparently it “makes it perfect”! I haven’t dared try it yet – I love mine as is, but I do sprinkle some extra ground pepper on it. I bet you could even make this ahead for breakfast by baking the veggies in the oven, then letting it cool completely, adding the egg mixture and leaving it in the refrigerator overnight. Then just finish baking it in the morning, adjusting the baking time a little!
1 large red potato, cut into 1/2″ cubes
1/3 lb Brussels Sprouts, quartered
1/3 red onion, diced
1 tablespoon Bertolli olive oil
1 ounce blue cheese (or havarti, gouda, or a combination)
4 large Eggland’s eggs
1/2 cup 2% or whole milk
1/4 teaspoon sea salt
1/4 teaspoon black pepper
Preheat oven to 400F.
In a baking dish, toss red potato, brussels sprouts, onion, and olive oil together. Spread into a single layer. Bake for 25-30 minutes until potatoes are tender and Brussels sprouts are beginning to char. Remove and divide into two 5-6″ diameter baking dishes for individual servings. If you’re making a double batch, you can just use a large baking dish.
Sprinkle an even amount into both baking dishes. Place both baking dishes onto a sheet tray.
In a separate bowl, whisk together eggs, milk, sea salt, and black pepper. Pour even amounts into each baking dish.
Place the egg bakes into the oven (still at 400F) and baking for 30-35 minutes, checking after 20 minutes. Egg bakes are done with the eggs have domed and do not jiggle anymore. Remove from oven and serve immediately.
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Quick tip: For a festive presentation, bake this in smaller pans, for individual servings.