Mexi-Italian Eggs

My Kind Of Sunday Breakfast

This recipe is super easy to make and is delicious for dinner or breakfast.

Start with baby Yukon gold potatoes. To speed up the cooking time, I prick them with a knife and microwave for 1 minute.

Take them to a cutting board and chop them. Add olive oil to a pan over medium high heat and preheat the oven to 435 degrees. Make sure you have a rack on the upper most rung and use an oven safe pan. I also like to add a little Country Crock plant based butter for flavor. You can also use regular dairy butter.

Add the potatoes to the pan with chopped red onion and garlic. Reserve some red onion. Add salt and pepper.

Rough chop some cherub or grape tomatoes and add those to the pan. Reserve some chopped tomatoes.

Next grab your eggs. I use about 5 eggs and swirl them in with the potatoes, onion and garlic. Top the mix with a Mexican cheese blend and put on the top rack of the oven.

While the egg mixture bakes, chop up some avocado. Remove from the oven after about 8 minutes. It cooks fast.

I actually like to have mine inside a tortilla. But it's also great served plain on a plate.