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Hearty Confetti Breakfast

 Hearty Confetti Breakfast
Start your day the right way with a glass of orange juice and this all-in-one potato-and-egg skillet. Or serve it with iced tea as an easy weeknight dinner. —Lori Merrick, Danvers, Illinois
4 ServingsPrep: 35 min. Broil: 5 min.

Ingredients

  • 1 large sweet potato, peeled and cut into 1/2-inch cubes
  • 1 large Yukon Gold potato, cut into 1/2-inch cubes
  • 1 medium red potato, cut into 1/2-inch cubes
  • 1 small onion, finely chopped
  • 3/4 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons butter
  • 2 teaspoons olive oil
  • 4 Eggland's Best Eggs
  • 1/4 cup shredded Asiago cheese

Directions

  • In a 10-in. ovenproof skillet, saute the potatoes, onion and
  • seasonings in butter and oil until vegetables are golden brown and
  • tender. With the back of a spoon, make four wells in the potato
  • mixture; add an egg to each well. Remove from the heat; sprinkle
  • with cheese.
  • Broil 3-4 in. from the heat for 3-4 minutes or until eggs are
  • completely set. Yield: 4 servings.

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Hearty Confetti Breakfast (continued)

Nutritional Facts: 1 serving equals 297 calories, 11 g fat (4 g saturated fat), 223 mg cholesterol, 262 mg sodium, 37 g carbohydrate, 4 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 medium-fat meat.