Roast Beef Egg Bake and Toast

This is a great dinner for eating that has to happen on the run! Prep time & cook time are quick. This is a filling meal!
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Photo Instructions

Ingredients

• 1 Roast Starter Kit (see previous post)
• Dash of olive oil
• Half red pepper, chopped
• Half green bell pepper, chopped
• Half onion, chopped
• 1 cup cheddar cheese, shredded, (sharp is best)
• 6 eggs, beaten
• 1 tomato, seeded and diced
• Salt and pepper to taste
  

Instructions

• Prep your Roast Starter Kit--defrosted already, pull into large chunks with a fork, put in a large skillet and heat with 1/4 cup water on medium high heat. While the roast is heating....
• Prep your ingredients--chop the red and green peppers, chop the onion, and deseed/dice your tomato, shred your cheese if you buy bricks
• Beat the eggs well in a bowl separate from the other incredients and set aside
• Remove the roast from the skillet when heated and set aside
• Put a dash of olive oil in the skillet and saute red and green peppers and onions on medium high heat until they are crisp-tender
• Stir in heated roast
• Sprinkle cheese over the roast mix
• Pour eggs over the cheese and roast mix
• Salt and pepper to taste
• Top with the diced tomatoes
• Cover and cook over medium low heat until eggs are set--approximately 5 minutes
• While it cooks, make the toast and set up plates
• Serve Roast Beef Egg Bake immediately

Yield

• Serves 6

Time Savers

• chop vegetables the night before and store in fridge
• buy cheese that is already shredded...or shred it the night before

Garnish Ideas--if you've got the time!

• Salsa
• Sour Cream
• A small amount of the vegetables