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A cast iron pan of roasted breakfast potatoes and peppers with a wooden spatula lifting some out.
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Cheesy Breakfast Potatoes

Cheesy breakfast potatoes are seasoned and tossed with bell peppers, onions, and garlic, then roasted to blistery perfection, and covered in melted cheese.
Course Breakfast/Brunch
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 210kcal
Author Ann Otis

Ingredients

  • 1.5 lbs baby potatoes halved
  • 1/2 red bell pepper chopped
  • 1/2 green bell pepper chopped
  • 1/2 yellow onion chopped
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon Cajun seasoning
  • 1/4 teaspoon cayenne pepper
  • salt and pepper to taste
  • 1 cup Monterey Jack cheese shredded
US Customary - Metric

Instructions

  • Preheat the oven to 425 degrees F.
  • In a large bowl, toss together all ingredients except the cheese (potatoes, red and green bell peppers, onions, garlic, olive oil, Cajun seasoning, cayenne pepper, salt and pepper).
  • Transfer to a large (12 inch) cast iron pan or a large baking sheet and shake the pan to spread into a single layer.
  • Roast in the preheated oven for 30-40 minutes, after 20 minutes, until potatoes are browned and tender. Taste and sprinkle with additional salt and pepper if desired.
  • Sprinkle the potatoes evenly with shredded cheese, and return to the oven for another 5 minutes or so to melt the cheese. Serve immediately.

Video

Nutrition

Calories: 210kcal | Carbohydrates: 22g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 17mg | Sodium: 121mg | Potassium: 558mg | Fiber: 3g | Sugar: 2g | Vitamin A: 693IU | Vitamin C: 44mg | Calcium: 161mg | Iron: 1mg