Brunch Eggs And Veggies Recipes

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OVERNIGHT VEGETABLE & EGG BREAKFAST



Overnight Vegetable & Egg Breakfast image

My overnight eggs and veggies make a hearty breakfast for those who have to rush out the door. I use sliced potatoes, but frozen potatoes work, too. -Kimberly Clark-Thiry, Anchor Point, Alaska

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 7h15m

Yield 8 servings.

Number Of Ingredients 11

4 pounds potatoes, peeled and thinly sliced (about 8 cups)
1 medium green pepper, finely chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup sliced fresh mushrooms
1 medium onion, finely chopped
8 large eggs
1 cup water
1 cup 2% milk
1-1/4 teaspoons salt
1/4 teaspoon pepper
2 cups shredded cheddar cheese

Steps:

  • In a greased 6-qt. slow cooker, layer the first 5 ingredients. In a large bowl, whisk the next 5 ingredients; pour over top. Sprinkle with cheese. Cook, covered, on low until potatoes are tender and eggs are set, 7-9 hours.

Nutrition Facts : Calories 354 calories, Fat 15g fat (7g saturated fat), Cholesterol 217mg cholesterol, Sodium 668mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 4g fiber), Protein 19g protein.

BREAKFAST BOWL WITH FRIED EGGS, YOGURT, AND VEGETABLES



Breakfast Bowl with Fried Eggs, Yogurt, and Vegetables image

Think of this healthy breakfast recipe as more of a blueprint for using up leftover vegetables, whether they're roasted, grilled, or even raw. Simply gild them with olive-oil fried eggs, tangy Greek yogurt, and a scattering of fresh chiles and herbs.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 5m

Number Of Ingredients 6

Olive Oil-Fried Eggs
Easy Roasted Vegetables
Plain Greek yogurt
Sliced hot chiles or hot sauce
Tender herbs, such as flat-leaf parsley leaves
Kosher salt and freshly ground pepper

Steps:

  • Transfer fried eggs to a serving bowl with roasted vegetables, yogurt, chiles, and herbs. Season with salt and pepper; serve immediately.

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