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Farmer's Breakfast Bake

Recipe Image: Farmer's Breakfast Bake

Roasted herb and garlic potatoes baked to a golden brown with onions, eggs, cream, bacon, and cheddar cheese. Remember quiche? Give it an update--and an upgrade--with Herb & Garlic Roasted Russets.


Ingredient Measurement
RoastWorks®: Roasted Herb & Garlic Russets 6/2.5lb 40.0 oz
Bacon, 1/2" dice 16.0 oz
RoastWorks®: Flame-Roasted Peppers & Onions 6/2.5lb 16.0 oz
Eggs, beaten 16.0 fl oz
Milk 40.0 fl oz
Heavy cream 18.0 fl oz
Salt 1.0 tbsp
Black pepper 2.0 tsp
Cheddar cheese, shredded 24.0 oz
Chives, chopped 1.0 oz


  • Place RoastWorks Herb & Garlic Roasted Russets on a sheet pan and heat in a 325°F convection oven for 15 minutes. Put cooked potatoes into a 2-inch hotel pan that has been well sprayed with pan release.
  • Cook bacon in a saute pan over medium-high heat until crisp, drain. Sprinkle the bacon and Flame-Roasted Peppers & Onions over the potatoes.
  • In a large bowl, whip eggs together with the milk and cream. Season with salt and pepper. Pour over top of pan.
  • Top with 16 ounces of shredded cheddar cheese, cover with foil, and place in a 325°F convection oven for 55-60 minutes, until eggs are set.
  • Remove foil and sprinkle remaining 8 ounces of shredded Cheddar cheese over top of pan. Return to oven for 5 minutes to melt cheese.
  • Garnish top with chopped chives and serve.