Potato and egg bake with peppers and cheese.

Potato & Egg Breakfast Bake

Name: Potato & Egg Breakfast Bake
Prep time: 20 min
Yield: 6 servings
Ingredients: 600 g Potato; 8 Egg; 200 g Cottage cheese; 100 g Feta; 100 ml Milk; 100 g Red pepper; 60 g Spring onion; 10 g Parsley; 10 ml Cooking oil; ½ tsp Salt; Black pepper, to taste; Water, for boiling the potatoes

A hearty crustless egg bake with potatoes, peppers, cottage cheese and feta, cut into easy individual portions.

Serves 6

Ingredients

600 gPotato
8Egg
200 gCottage cheese
100 gFeta
100 mlMilk
100 gRed pepper
60 gSpring onion
10 gParsley
10 mlCooking oil
½ tspSalt
Black pepper, to taste
Water, for boiling the potatoes

Equipment

Pot
Colander
Mixing bowl
Whisk
Baking dish
Oven

Method

Peel the potatoes and cut into approximately 1.5–2 cm cubes. Overall cooking time: 40–45 minutes.
Add them to boiling water and cook for 7–8 minutes. They should begin to soften but still hold their shape.
Drain thoroughly.
Preheat the oven to 190°C conventional / 170°C fan.
Grease the baking dish with the oil. Use a baking dish approximately 20 × 30 cm.
Whisk the eggs with the milk, cottage cheese, salt and black pepper.
Add the potatoes, red pepper, onion and parsley.
Pour into the baking dish and crumble the feta over the top.
Bake for 30–35 minutes, until the centre is completely set.
Rest for 10 minutes before cutting.

Storage

Refrigerate for up to 4 days.

Reheat leftovers thoroughly to an internal temperature of 74°C / 165°F.

Recipe note: Cooking times and results may vary depending on ingredients, equipment and preparation. Always follow appropriate food-safety practices.