Breakfast Veggie Hash

Good morning, and happy Friday Eve! Is it just me, or has this week been dragging on? The weekend cannot come soon enough. It has had me dreaming of the perfect Saturday or Sunday morning breakfast, am I the only who thinks of the amazing food they get to consume over the weekend? Calories don’t count on the weekends.

I did this accidental thing the other weekend. It was a beautiful accident. I made Chase and I a lovely Sunday morning breakfast that turned out amazingly delicious AND was healthy. It was magical like Christmas morning. It even photographed well.

I’ll have to go back to the beginning…..which was the night before. We had kabobs for dinner. Bell pepper, onion, squash, and zucchini all BBQ’d on a stick. Pretty simple. Ya know those facebook food videos where they cook something in a cast iron pan on the stove and then finish it off in the oven? I scroll past them and I always think to myself, “I need to acquire that transitional pan cooking technique….” So Sunday morning was that morning. I sauteed some kale with olive oil, salt, pepper, and garlic and then added our leftover veggies in. I cracked a couple eggs over them, sprinkled on salt and pepper, and then put them in the oven until the eggs were done.

It was one of the easiest breakfasts ever. My only complaint is that the cast iron pan is heavy, but I think that says more about me then the pan…

Anyways, I knew I had to share this recipe before it escaped my brain. This will definitely be a repeat for us. While our veggies were delicious from the flavor of the previous night’s BBQ, you could easily chop up some fresh ones and sautee them with the kale before putting it all in the oven. My favorite part about this dish was the kale, it got nice and crispy in the oven.

Some good additions would be potatoes and breakfast sausage, but I just used what we had on hand. So whatever is in your fridge, toss it in. That’s the beauty of a breakfast hash.

RECIPE

  • 3 eggs
  • 2 cups chopped kale
  • 1.5-2 cups chopped veggies
  • olive oil
  • salt & pepper
  • garlic

DIRECTIONS

Preheat your oven to 375F. Heat your cast iron, or oven proof, pan on medium-high heat and put about 1tbsp olive oil. Toss in your veggies and saute 3-4 minutes. You don’t want to cook them completely because they will cook more in the oven.

Before cracking your eggs, make sure all your veggies are on one side of the pan or spread out in an even layer. Since this was just for Chase and I there wasn’t enough veggies to cover the whole pan so I moved them all over to one side. Look at the picture to see what I mean.

Crack your eggs directly onto your veggies and transfer your pan to the oven and bake for 10-15 minutes, depending on how you like your eggs cooked. I sprinkled a little parmesan cheese on top and then we polished off the entire thing.

So. Dang. Delicious.

 

Until Next Time,

 

 

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