- Difficulty Level: Easy
- Servings: 4
- Nutritional Information per Serving: Calories 469, Total Fat 20g, Saturated Fat 6g, Cholesterol 382mg, Sodium 945mg, Carbohydrates 43g, Dietary Fiber 3g, Protein 26g
- Total Time: 40 minutes
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
Ingredients
- 1/2 cup half-and-half or whole milk
- Pinch of cayenne pepper
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 shallots, sliced
- 2 large green bell peppers, seeded and cut into 1/2-inch strips
- 1 1/2 cups cherry tomatoes, halved
- 1/4 pound thinly sliced ham, cut into 1-inch pieces
- 4 slices sourdough bread, torn into pieces (about 2 cups)
- 2 tablespoons chopped fresh parsley, plus extra for garnish
- 8 large eggs
Instructions
Whip up this irresistible easy skillet breakfast bake that's bursting with flavor and ready in just 40 minutesperfect for busy mornings when you crave something hearty and delicious!
- Position an oven rack in the upper third and preheat to 350F. In a small bowl, whisk the half-and-half, cayenne, 1/2 teaspoon salt, and black pepperyour creamy egg base is set!
- Heat olive oil in a large oven-safe skillet over medium-high. Saut shallots until softened, 1-2 minutes. Add bell peppers; cook until soft and golden, 5-6 minutes. Toss in tomatoes, ham, bread, parsley, and 1/4 cup water. Stir until liquid evaporates, about 3 minutes. Season and remove from heatthis vibrant veggie-ham medley smells amazing already!
- Use a ladle base to form 8 wells in the mixture. Crack an egg into each. Drizzle the half-and-half mixture over top. Bake, rotating halfway, until whites are set, about 15 minutes. Sprinkle with extra parsley and dive into gooey, golden perfection that'll make everyone rave!
Photograph by Antonis Achilleos
Courtesy of Recipe Iseasy Magazine
