Baked Cheddar Eggs & Potatoes
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
I love making breakfast recipes with eggs 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
Ingredients
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3 tablespoons butter
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1-1/2 pounds red potatoes, chopped
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1/4 cup minced fresh parsley
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2 garlic cloves, minced
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3/4 teaspoon kosher salt
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1/8 teaspoon pepper
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8 large eggs
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1/2 cup shredded extra-sharp cheddar cheese
Directions
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1.
Preheat oven to 400°. In a 10-in. cast-iron or other 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 the back of a spoon, make 4 wells in the potato mixture; break 2 eggs into each well.
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2.
Bake until egg whites are completely set and yolks begin to thicken but are not hard, 9-11 minutes. Sprinkle with cheese; bake until cheese is melted, about 1 minute.
Nutrition Facts
1 serving: 395 calories, 23g fat (12g saturated fat), 461mg cholesterol, 651mg sodium, 29g carbohydrate (3g sugars, 3g fiber), 19g protein.
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