One-pan Hash Brown Breakfast Bake

Ingredients
- 6 hash browns, cut into quarters
- 1 red capsicum, seeded, sliced
- 1 red onion, cut into wedges
- 250g cherry tomatoes, halved
- 2 tsp thyme leaves, chopped, plus extra to serve
- 1 Tbsp olive oil
- 4 eggs
- 100g feta, crumbled
- Toast, to serve
Method
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1. Preheat oven to 180°C (160°C fan-forced). In a roasting pan, combine hash browns, capsicum, onion, tomatoes and thyme. Toss with olive oil and season to taste. Bake for 10-15 minutes until vegetables are tender, tossing halfway through.
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2. Remove from the oven. Make four indents in the mixture and carefully break eggs into the indents. Sprinkle pancetta and feta over the top. Bake for 12-15 minutes until eggs are cooked.
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3. Serve sprinkled with extra thyme and toast on the side.
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Tip:
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You could replace the hash browns with torn bagels or croissants.
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PER SERVE
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• Energy 1735Kj • Protein 20g • Total Fat 25g • Saturated Fat 7g • Carbohydrates 25g • Sugars 7g • Sodium 1230mg
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Dietary and nutritional info supplied by NZ Nutrition Foundation