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Baked Cheddar Eggs & Potatoes Recipe
Baked Cheddar Eggs & Potatoes Recipe photo by Taste of Home

Baked Cheddar Eggs & Potatoes Recipe

Read Reviews (8)
4.89 8
Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 4 servings

Ingredients

  • 3 tablespoons butter
  • 1-1/2 pounds red potatoes, chopped
  • 1/4 cup minced fresh parsley
  • 2 garlic cloves, minced
  • 3/4 teaspoon kosher salt
  • 1/8 teaspoon pepper
  • 8 eggs
  • 1/2 cup shredded extra-sharp cheddar cheese

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.

Directions

  1. 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.
  2. 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.

Reviews for Baked Cheddar Eggs & Potatoes(8)

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 9, 2014

I LOVE this recipe! I used baked potatoes from the night before...they fry up fast and are a great way to use up leftovers...I also used dried cilantro since I didn't have any parsley. This is so easy...a go to recipe for sure...think I'll add bacon next time...but it is excellent without it!

MY REVIEW
Reviewed Dec. 17, 2013

As soon as you figure out just how to get the eggs done right, this dish becomes a regular! I like to saute ham, peppers and onions and add them to the mix.

MY REVIEW
Reviewed Nov. 14, 2013

I've made this a few times after seeing it in the magazine. HOLY COW is it good! It has taken me a few tries to know exactly how long to cook it to get to the eggs to the desired doneness but once I found that "sweet spot", I was totally in love!

MY REVIEW
Reviewed Nov. 14, 2013

I make this a lot from a recipe of my mom's. It's almost the same except I scramble the eggs and throw in leftover ham or corned beef (if there is any). I don't bake it, just do the skillet thing. Sometimes I'll splurge and use bacon. I love it. It's so filling that if I have this for "brunch," I don't need to eat supper.

MY REVIEW
Reviewed Nov. 14, 2013

I do something similar to this only add bacon(or sometimes sausage), green peppers and onion. It always taste great and is pretty quick to make

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