Sunny Side Up Casserole
Wake up to the irresistible aroma of a Sunny Side Up Casserole—a vibrant, all-in-one breakfast dish that’s as nutritious as it is delicious. Perfectly seasoned roasted potatoes, bell peppers, and onions are layered beneath golden cheddar cheese and nestled under sunny-side-up eggs, creating a visually stunning and hearty meal. Infused with garlic, paprika, and black pepper for bold flavors, this easy-to-make casserole is baked to perfection in under an hour. Whether you’re hosting brunch or indulging in a cozy weekend breakfast, this recipe will quickly become a family favorite. Garnish with fresh parsley for a pop of color and serve warm to enjoy its comforting blend of flavors and textures. Keywords: breakfast casserole, sunny side up eggs, roasted vegetables, cheesy casserole, hearty brunch recipe.
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Recipe Information
Ingredients
- 8 large eggs
- 4 medium russet potatoes
- 2 medium bell peppers (any color)
- 1 medium onion
- 1.5 cups shredded cheddar cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with nonstick spray or a thin layer of olive oil.
Peel and dice the potatoes into small, 1/2-inch cubes. Dice the bell peppers and onion into small pieces as well.
In a large mixing bowl, toss the diced potatoes, bell peppers, and onion with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.
Spread the seasoned vegetable mixture evenly across the greased baking dish.
Bake in the preheated oven for 20 minutes, stirring halfway through to ensure even cooking.
Remove the baking dish from the oven and evenly sprinkle the shredded cheddar cheese over the hot vegetables.
Using the back of a spoon, make 8 small wells in the vegetable mixture. Crack one egg into each well, being careful not to break the yolks.
Return the dish to the oven and bake for an additional 12-15 minutes, or until the egg whites are fully set but the yolks remain slightly runny, depending on your preference.
Remove the casserole from the oven and let it rest for a few minutes. Optionally, garnish with chopped fresh parsley.
Serve warm and enjoy this comforting breakfast dish!
Nutrition Facts
Calories |
1603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1488 mg | 496% | |
| Sodium | 3034 mg | 132% | |
| Total Carbohydrate | 183.5 g | 67% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 21.8 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 377 mg | 29% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 5206 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
