Potato and Egg Bake

Leftovers have lead me to develop some of my best breakfast dishes. The following is a result of having a baked potato and some small fingerling potatoes in the fridge.



    • 16 ounces fingerling potatoes and 1 medium sided idaho (this can be replaced with another 4 ounces of fingerlings) diced
    • 1 green bell pepper diced
    • 1/2 onion diced
    • 1/4 cup green onion sliced
    • 4 eggs scrambled
    • 9 ounces diced mushrooms
    • 2 tablespoons herbs de Provence
    • 1 can rotel diced tomatoes and chilies drained


    1. In a large oven safe pot over medium heat add a pat of butter and enough olive oil to cover the bottom of the pan. Add the potatoes, bell pepper, onion, and mushrooms. Season with salt and pepper. Pre-heat oven to 400.
    2. Once the vegetables have softened to the point of almost being done, add the green onions, rotel, and the herbs. Mix throughly and cook for another 2 min. 
    3. Add the eggs into the vegetable mixture, and mix throughly.
    4. Put pot in the oven and bake until the eggs have set about 4 min. For a crispy top broil for about 2 min once the contents have been cooked.