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No one will ever guess that this nutritious, mouthwatering breakfast bake is lighter at all! Potatoes give it a hearty base, cheese and veggies pile on color and wonderful flavor.—Rena Charboneau, Gansevoort, New York
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1 piece equals 235 calories, 9 g fat (4 g saturated fat), 174 mg cholesterol, 555 mg sodium, 20 g carbohydrate, 2 g fiber, 20 g protein.
Originally published as Potato Egg Bake in Healthy Cooking June/July 2009, p40
Sparkling Wine
Enjoy this recipe with a sparkling wine.
Chef Tyler Florence shows how to make this British classic: fish & chips with homemade tartar sauce.Oven Fish 'n' Chips Related RecipeIngredients: * 2 tablespoons Crisco� Light Olive Oil * 1/4 teaspoon pepper * 4 medium baking potatoes (1 pound), peeled * FISH: * 1/3 cup all-purpose flour * 1/4 teaspoon pepper * 1/4 cup egg substitute * 2 tablespoons water * 2/3 cup crushed…
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Reviewed on Apr. 24, 2012 by heidimotsch
yes, about the eggs - if you have a problem with whole eggs (ie the yolks - which is the part of the egg containing the fat and cholesterol), use egg whites and/or egg substitute. The veggies in this dish along with the high quality protein make for a very healthy breakfast.
Reviewed on Jan. 24, 2012 by corkykay
all the other things make up for the eggs, besides that is great protein. There are some that have a lot more eggs to help thicken it. as others have said that is less than 2 per person. i also agree add a meat to it there is cooked bacon, and cooked sausage crumbles that would also be good. STOP on the egg debate they agree they are good for you.
Reviewed on Jan. 23, 2012 by Luanne
As far as I can tell, the equivalent for a whole egg is two egg whites. If you counted two eggs equal in nutrition to a whole egg (which is not the case), it would be ten eggs. Even if a full 14 eggs were used for 8 servings, that's less than two eggs person... not unusual when eating eggs.
Reviewed on Mar. 12, 2011 by jmartin01
This recipe was great! I did revise it a bit on the eggs and used 8 whole eggs. The second time, I used frozen potatoes too. Yum!
Reviewed on Dec. 02, 2010 by Likkel
This turned out very nice! I am not sure what all of the concern is about the eggs since the recipe only calls for 6 whole eggs (egg whites pose no health problems) and the recipe uses less than 1 egg per serving. It had great flavor and I would definitely make this again.
Reviewed on Dec. 02, 2010 by wagonmadame
Have not made this recipe yet. I agree that there are entirely too many eggs in this dish but otherwise sounds delicious. How can it be healthy with all these eggs?
Reviewed on Dec. 02, 2010 by minairene
I did not make this recipe because as it stands it seems you would use a total of 14 eggs----6 eggs and 8 egg whites...please correct if needed otherwise I will not make it.
Reviewed on Nov. 20, 2010 by msmitch
The peppers give us hearburn so I substituted a cup of chopped ham. Makes a GREAT brunch along with a fresh fruit salad.
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