Potato Egg Bake Recipe
Potato Egg Bake Recipe photo by Taste of Home

Potato Egg Bake Recipe

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4.5 15 11
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No one will ever guess that this nutritious, mouthwatering breakfast bake is lighter! Potatoes give it a hearty base, and the cheese and veggies pile on color and wonderful flavor. —Rena Charboneau, Gansevoort, New York
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 8 servings


  • 2 pounds Yukon Gold potatoes (about 6 medium), peeled and diced
  • 1/2 cup water
  • 1 cup frozen chopped broccoli, thawed
  • 6 green onions, thinly sliced
  • 1 small sweet red pepper, chopped
  • 6 large eggs
  • 8 egg whites
  • 1 cup (8 ounces) 1% cottage cheese
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup fat-free milk
  • 2 tablespoons dried parsley flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 piece: 235 calories, 9g fat (4g saturated fat), 174mg cholesterol, 555mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 20g protein Diabetic Exchanges:1 starch, 2 medium-fat meat


  1. Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 7 minutes or until tender; drain.
  2. Spread potatoes in a 13-in. x 9-in. baking dish coated with cooking spray. Top with the broccoli, onions and red pepper.
  3. In a large bowl, whisk the remaining ingredients until blended. Pour over vegetables. Bake, uncovered, at 350° for 35-40 minutes or until center is set. Yield: 8 servings.
Originally published as Potato Egg Bake in Healthy Cooking June/July 2009, p40

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Reviewed Mar. 16, 2016

"Good! I laughed at the reviewers complaining this has too many eggs. It's a Potato EGG bake. Sheesh. 8 servings, less than 14 eggs (just the whites of some) I see no issue here. I have to admit I did just use 10 whole eggs in my version. Otherwise made as written. Thanks for a good recipe. Our chickens are laying like crazy right now, and this is a good way to use lots of eggs up."

Reviewed Apr. 9, 2014

"these are really nothing new to me, because when I get a taste for something like this I usually throw in what I have on hand for my breakfast and then have left overs for a few days."

Reviewed Apr. 8, 2014

"I'll cut it in half because it's just the 2 of us. And I'll use 6 whole eggs. I'd hate to waste the yolks of the extra eggs. Maybe I'll add meat, but this is a great lent dish. It sounds great!!!"

Reviewed Apr. 8, 2014

"This recipe was great. I swapped out fresh ingredients for frozen and dried, and used a few less potatoes ( a personal preference. ) The reviews I read about using to many eggs. This recipe serves 8, that makes it less than one whole egg and one egg white per serving. The same as I would use for an omelet."

Reviewed Jul. 10, 2013

"Recipe is great. Those calling for less eggs - dont make an egg casserole then."

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