This week we're making an all in one veggie breakfast that's so hardy and delicious you'll want to eat it right out of the pan... and you can. We're simply going to add ingredients together in a pan about every 10 minutes until there is a complete and satisfying breakfast blend roasted in its own juices.
Spread the potato cubes out in a roasting pan. Drizzle over half the oil, scatter over the thyme sprigs and season with salt and pepper. Bake in a preheated over for 7-10 minutes at 425 degrees.
Stir the potato cubes well, then add the mushrooms and bake for 10 minutes.
Add the tomatoes and bake for another 10 minutes.
Make four hollows in between the vegetables and carefully break an egg into each hollow. Bake for 3-4 minutes until the eggs are set.
Garnish the vegetable mixture with parsley and serve straight from the pan or serve on a plate with buttered toast.
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|Serving Size: 1 Serving (237g)|
|Recipe Makes: 4|
|Calories from Fat: 125 (55%)|
|Amt Per Serving||% DV|
|Total Fat 13.9g||19 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 158.9mg||5 %|
|Potassium 792.3mg||21 %|
|Total Carbohydrate 23.9g||7 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 20.1g|
|Protein 4.6g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 229
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