Baked Cheddar Eggs & Potatoes
I love breakfast for dinner, especially this combo of eggs with potatoes and cheese started in a skillet on the stovetop and then popped into the oven to bake.
Servings: 0
Ingredients
- 3 tablespoons butter
- 1-1/2 lb. red potatoes chopped
- 1/4 cup minced fresh parsley
- 2 garlic cloves minced
- 3/4 teaspoon kosher salt
- 1/8 teaspoon pepper
- 8 large eggs
- 1/2 cup shredded extra-sharp cheddar cheese
Instructions
- Preheat oven to 400°. In a 10-in. ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in parsley, garlic, salt and pepper.
- With back of a spoon, make four wells in the potato mixture; break two eggs into each well.
- Bake 9-11 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. Sprinkle with cheese; bake 1 minute or until cheese is melted.
Notes
Nutritional Information:
1 serving equals 395 calories, 23 g fat (12 g saturated fat), 461 mg cholesterol, 651 mg sodium, 29 g carbohydrate, 3 g fiber, 19 g protein.
Recipe By: Taste of Home December/January 2013
Serving Size: 4
Serving Size: 4
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