Breakfast recipe · from the recipe book

Red Potato, Leek-Style Onion and Egg Breakfast Bake

Name: Red Potato, Leek-Style Onion and Egg Breakfast Bake
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 4 small (700 g) Red potatoes, sliced 1/8 inch thick; 1½ medium (150 g) Yellow onion, thinly sliced; 1 medium (120 g) Red bell pepper, diced; 4 cups loosely packed (120 g) Baby spinach, roughly chopped; 3 cloves (9 g) Garlic, minced; 1½ tbsp (20 g) Olive oil; 1 cup (240 g) Vegetable broth; 2 tsp (2 g) Dried thyme; ¾ tsp (1 g) Dried rosemary, crumbled; 6 large (300 g) Eggs; ½ cup (120 ml, 120 g) Milk, 2%; ½ cup grated (45 g) Grated Parmesan; 2½ tbsp chopped (10 g) Fresh parsley, chopped; ¼ tsp (2 g) Salt; ½ tsp (1 g) Black pepper

Thin-sliced red potatoes baked in a thyme-rosemary herb broth with spinach and peppers, set with eggs and finished with a crisp, nutty Parmesan top.

Oven
1 hr 15 min · 25 min hands-on
Serves 4
Vegetarian
Gluten-free

31–45 g carbs
500 calories or less

Ingredients

4 small700 gRed potatoessliced 1/8 inch thick
1½ medium150 gYellow onionthinly sliced
1 medium120 gRed bell pepperdiced
4 cups loosely packed120 gBaby spinachroughly chopped
3 cloves9 gGarlicminced
1½ tbsp20 gOlive oil
1 cup240 gVegetable broth
2 tsp2 gDried thyme
¾ tsp1 gDried rosemarycrumbled
6 large300 gEggs
½ cup (120 ml)120 gMilk, 2%
½ cup grated45 gGrated Parmesan
2½ tbsp chopped10 gFresh parsleychopped
¼ tsp2 gSalt
½ tsp1 gBlack pepper

Steps

Preheat the oven to 400°F (200°C). Slice the potatoes, slice the onion, dice the bell pepper, mince the garlic and chop the spinach and parsley before you start cooking.
Use half of the olive oil to grease a 9x13-inch baking dish.
Heat the remaining half of the olive oil in a large skillet over medium heat. Cook the onion and bell pepper for 6 minutes until soft, add the garlic for 30 seconds, then stir in the spinach until wilted. Remove from the heat.
Make the herb broth: in a saucepan, warm the vegetable broth with the thyme, rosemary and black pepper until steaming.
Layer half of the potatoes in the dish, spread the onion-spinach mixture over them, then top with the remaining half of the potatoes. Pour the herb broth over, cover with foil and bake 30 minutes until the potatoes are nearly tender.
Meanwhile, whisk the eggs with the milk and salt to make the custard.
Uncover the dish, pour the egg custard evenly over the potatoes and sprinkle with the Parmesan. Bake uncovered 20 to 25 minutes until the top is golden and the center reaches 160°F (71°C).
Rest 5 minutes, scatter the parsley over the top and cut into 4 portions.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Contains: Milk, Egg. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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Red Potato, Leek-Style Onion and Egg Breakfast Bake

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