Baked Cheddar Eggs & Potatoes
I love making breakfast egg recipes for dinner, especially this combo with potatoes and cheese that's started in a skillet on the stovetop and then popped into the oven to bake. —Nadine Merheb, Tucson, Arizona
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- 2 garlic cloves minced
- 1/8 teaspoon pepper
- 3 tablespoons butter
- 8 large eggs
- 1/4 cup minced fresh parsley
- 3/4 teaspoon kosher salt
- 1-1/2 pounds red potatoes chopped
- 1/2 cup shredded extra-sharp cheddar cheese
- Carbohydrate 2.30327224179262 g
- Cholesterol 868.877343759811 mg
- Fat 28.5491594868996 g
- Fiber 0.16526087426736 g
- Protein 25.4621600902784 g
- Saturated Fat 11.6705364470598 g
- Serving Size 1 1 servings. (217g)
- Sodium 570.421182239621 mg
- Sugar 2.13801136752526 g
- Trans Fat 3.94956585843984 g
- Calories 366 calories
Preheat oven to 400degrees. 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.
