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Baked Cheddar Eggs & Potatoes

 Baked Cheddar Eggs & Potatoes
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
4 ServingsPrep: 20 min. Bake: 15 min.

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

Directions

  • 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.
  • 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.
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.