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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.
Course: Breakfast
Servings: 0
Author: Taste of Home December/January 2013

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