Baked Cheddar Eggs & Potatoes
I love breakfast for dinner, especially this combo of eggs with potatoes and cheese started in a skillet and then popped in the oven to bake. It’s a perfect meal-in-one. Of course it works for breakfast, too. —Nadine Merheb, Tucson, Arizona
- Preparing Time: 20 minutes
- Total Time: 35 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 garlic cloves minced
- 1/8 teaspoon pepper
- 3 tablespoons butter
- 8 eggs
- 1-1/2 pounds red maine potatoes chopped
- 1/4 cup minced fresh parsley
- 3/4 teaspoon kosher salt
- 1/2 cup sharp cheddar cheese shredded
- Carbohydrate 42.4260054917926 g
- Cholesterol 50.0023437598107 mg
- Fat 16.4463472368996 g
- Fiber 3.90740595537617 g
- Protein 15.9561295902784 g
- Saturated Fat 10.3395417970598 g
- Serving Size 1 1 Serving (448g)
- Sodium 660.342032239621 mg
- Sugar 38.5185995364164 g
- Trans Fat 1.04110938343985 g
- Calories 375 calories
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. Directions 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. Yield: 4 servings.
