Dan's 4 Egg Breakfast

Rose Mary Mogan


I made this 4 egg breakfast for my husband this past Sunday. It was just a combination of ingredients I had on hand, cheese, onions tomatoes, & bell peppers, for some this may be enough for more than one person, but my husband has a hearty appetite, & it only served one.

I usually sauté the vegetables & then add the eggs & scramble them up, but this time I took the Bobby Webb approach & just let them sit in the skillet, & them placed them in the oven for about 5 minutes until the eggs set.
Dan loved it, I did add 4 Jimmy Dean Turkey Sausage Patties as well to make it a complete breakfast.

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10 Min


10 Min


Stove Top


1 Tbsp
coconut oil
4 large
eggs, room temperature
1/2 small
onion chopped
strips green bell pepper, chopped
strips red bell pepper, chopped
grape tomatoes, cut into eights
1/3 c
shredded cheddar cheese ( i used sharp)
2 slice
sharp cheddar cheese (cut into triangles)
salt & pepper to taste
1 1/2 Tbsp

Directions Step-By-Step

Add coconut oil to 8 or 9 inch non stick skillet heat over medium high heat.
Add and sauté the chopped veggies in the hot coconut oil until transparent 3 or so minutes. Preheat oven to 350 degrees F.
Scramble eggs in medium size bowl or large measuring cup, add water & shredded cheese and beat till blended.
Pour egg mixture over cooked veggies and cook just until eggs are set about 2 to 3 and a half minutes.
Then place skillet in 350 degrees F. preheated oven and cook for an additional 5 minutes. Then top with the sliced cheese triangles and cook for an additional 1 minute until eggs are puffed.
Slip thin spatula under edge and loosen egg and slide onto plate. Garnish with chopped onions, parsley, or chive if desired. Sprinkle top with additional coarse ground black pepper if desired.
Enjoy Serve with cooked Bacon or sausage patties. This was my 2 egg version.

About this Recipe

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy