Baked Cheddar Eggs and Potatoes Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 2 garlic cloves minced
- 1/8 teaspoon pepper
- 3 tablespoons butter
- 8 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 12.4987722417926 g
- Cholesterol 32.6773437598108 mg
- Fat 10.8251594868996 g
- Fiber 0.16526087426736 g
- Protein 8.41166009027842 g
- Saturated Fat 6.81513644705977 g
- Serving Size 1 1 serving (262g)
- Sodium 547.671182239621 mg
- Sugar 12.3335113675253 g
- Trans Fat 0.725815858439848 g
- Calories 178 calories
Directions 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. Yield: 4 servings. Originally published as Baked Cheddar Eggs & Potatoes in Taste of Home December/January 2013, p62 Nutritional Facts 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. Print Add to Recipe Box Email a Friend
