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Potato Egg Bake Recipe

Potato Egg Bake Recipe

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. YIELD:8 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

1 piece equals 235 calories, 9 g fat (4 g saturated fat), 174 mg cholesterol, 555 mg sodium, 20 g carbohydrate, 2 g fiber, 20 g protein.

Reviews for Potato Egg Bake

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MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!!!"

MY REVIEW
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."

MY REVIEW
Reviewed Jul. 10, 2013

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

MY REVIEW
Reviewed Oct. 13, 2012

"Can this meal be made ahead and put in fridge for next morning?"

MY REVIEW
Reviewed Sep. 12, 2012

"Very easy, simple, and yummy supper. My family enjoyed this a lot and it was perfect for a last minute dinner. I skipped the broccoli and green onions and red pepper because I had none and used a regular onion instead. I also sprinkled on some crushed red pepper flakes. I eliminated the egg whites and just used 6 eggs which was fine and subbed ricotta for the cottage cheese. Overall, very good and colorful- might be lacking a little something that would help it stand apart from other casseroles but don't let that persuade you not to try this recipe."

MY REVIEW
Reviewed Apr. 24, 2012

"yes, about the eggs - if you have a problem with whole eggs (ie the yolks - which is the part of the egg containing the fat and cholesterol), use egg whites and/or egg substitute. The veggies in this dish along with the high quality protein make for a very healthy breakfast."

MY REVIEW
Reviewed Jan. 24, 2012

"all the other things make up for the eggs, besides that is great protein. There are some that have a lot more eggs to help thicken it. as others have said that is less than 2 per person. i also agree add a meat to it there is cooked bacon, and cooked sausage crumbles that would also be good. STOP on the egg debate they agree they are good for you."

MY REVIEW
Reviewed Jan. 23, 2012

"As far as I can tell, the equivalent for a whole egg is two egg whites. If you counted two eggs equal in nutrition to a whole egg (which is not the case), it would be ten eggs. Even if a full 14 eggs were used for 8 servings, that's less than two eggs person... not unusual when eating eggs."

MY REVIEW
Reviewed Mar. 12, 2011

"This recipe was great! I did revise it a bit on the eggs and used 8 whole eggs. The second time, I used frozen potatoes too. Yum!"

MY REVIEW
Reviewed Dec. 2, 2010

"This turned out very nice! I am not sure what all of the concern is about the eggs since the recipe only calls for 6 whole eggs (egg whites pose no health problems) and the recipe uses less than 1 egg per serving. It had great flavor and I would definitely make this again."

MY REVIEW
Reviewed Dec. 2, 2010

"Have not made this recipe yet. I agree that there are entirely too many eggs in this dish but otherwise sounds delicious. How can it be healthy with all these eggs?"

MY REVIEW
Reviewed Dec. 2, 2010

"I did not make this recipe because as it stands it seems you would use a total of 14 eggs----6 eggs and 8 egg whites...please correct if needed otherwise I will not make it."

MY REVIEW
Reviewed Nov. 20, 2010

"The peppers give us hearburn so I substituted a cup of chopped ham. Makes a GREAT brunch along with a fresh fruit salad."

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