Sunday Breakfast in Bed Recipe: Egg and Tater Bake

No matter what the ages of your kids (or your spouse, for that matter), everyone can absolutely love diving into this delicious Egg and Tater Bake for a special breakfast spent in bed. What’s better, Mellanni Fine Linens’ crazy comfortable sheets are stain-resistant, so even if you spill a bit, your sheets won’t let you remember. Note for the parents: add in a fresh-squeezed orange juice mimosa for optimal breakfast enjoyment. This recipe should take about 45 minutes to make, is super easy, and serves a family of six! Ingredients:
  • 1 lb. (4 cups) frozen potato tots (such as Ore-Ida)
  • 2 tbsp. olive oil
  • 1 medium onion, finely chopped
  • kosher salt
  • black pepper
  • 1 red bell pepper, cut into 1/4" pieces
  • 8 oz. cremini or white mushrooms, halved (or quartered, if large)
  • 1 clove garlic, finely chopped
  • 3 plum tomatoes, cut into 1" pieces
  • 1/2 bunch fresh spinach, thick stems discarded, very roughly chopped
  • 8 large eggs
  • 2 oz. extra-sharp Cheddar, coarsely grated
  1. Heat oven to 400 degrees F. Arrange the tots on a rimmed baking sheet and bake for 20 minutes.
  2. Meanwhile, heat the oil in a large ovenproof skillet over medium heat. Add the onion, season with 1/2 teaspoon each salt and pepper, cover and cook, stirring occasionally, for 5 minutes.
  3. Add the red pepper and mushrooms and cook, stirring occasionally, until the vegetables are just tender, 5 to 6 minutes. Toss with the garlic and tomatoes and cook for 1 minute. Fold in the spinach and tots.
  4. Make 8 small wells in the vegetable mixture and carefully crack an egg into each. Sprinkle with the cheese and bake the eggs to desired doneness, 15 to 18 minutes for slightly runny yolks.

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