Baked Egg and Vegetable Breakfast Skillet

Here's a recipe for a baked egg and vegetable breakfast skillet that's easy to make and packed with flavor. It's a great way to start your day or to have for lunch or dinner. The vegetables add a nice crunch and sweetness to the dish, and the eggs are cooked to perfection. Serve it with a side of toast or a salad for a complete meal.

This recipe was inspired by a dish that I had at a restaurant a few years ago. I loved the combination of flavors and textures, and I knew that I had to recreate it at home. After a few tries, I came up with this recipe, which I think is even better than the original. It's simple to make, but it's packed with flavor. I hope you enjoy it as much as I do!

Prep time: 10 | Cook time: 20 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 1/2 cup chopped mushrooms
• 1/4 cup chopped sun-dried tomatoes
• 6 eggs
• 1/4 cup unsweetened almond milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat olive oil in a large skillet over medium heat.
3. Add onion, bell pepper, and mushrooms to the skillet and cook until softened, about 5 minutes.
4. Stir in sun-dried tomatoes and cook for 1 minute more.
5. In a bowl, whisk together eggs, almond milk, salt, and pepper.
6. Pour egg mixture into the skillet and cook until eggs are set, about 5 minutes.
7. Transfer skillet to the oven and bake for 10 minutes, or until eggs are cooked through.
8. Serve immediately.

Why It Works

• The combination of vegetables and eggs is a great way to get a healthy and satisfying meal.
• The vegetables add a nice crunch and sweetness to the dish.
• The eggs are cooked to perfection, and they're nice and fluffy.
• This dish is easy to make, and it's perfect for a quick and easy breakfast, lunch, or dinner.