Save on Pinterest

Baked Cheddar Eggs & Potatoes

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
  • Total Time
    Prep/Total: 30 min.
  • Makes
    4 servings

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 large eggs
  • 1/2 cup shredded extra-sharp cheddar cheese

Directions

  • 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.
  • 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, 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.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Tamer
    Mar 10, 2020

    This is a family favorite and it’s so easy to make. Especially if, like me, you cheat by using a bag of frozen potatoes O’Brien.

  • snker0521
    Sep 23, 2019

    Rosa, I have made this many times and I use whatever potatoes we have. The reds give a good color but my personal favorite is Yukon gold because I love the flavor. I have even used frozen hash browns if I have them. It still turns out great.

  • Rosa
    Feb 1, 2019

    Hello there, just curious but do the potatoes necessarily need to be red potatoes ? could they just be regular , thanks so much it looks amazing!

  • P vinod
    Oct 2, 2018

    Will try to get it made at home-hope so many eggs dont add up to my cholestorol-maybe will reduce a egg or two-lovely recipe

  • Barbara
    Mar 20, 2018

    I used unpeeled red potatoes, a small onion instead of garlic added when potatoes were almost done on stovetop. I added some cut up raw asparagus as it was going into the oven. Delicious!

  • Cwaz23
    Aug 20, 2017

    We used a frozen potato/pepper o'brien mix to make this today. Followed the recipe but for adding 1 tsp dried oregano, and using just 6 eggs (2 in 2 of the egg wells, and 1 in the other 2 wells). What an incredibly yummy dish! Served with some chunky salsa, but I don't think any of us used it.I'm pretty sure we'll be making this many times!

  • SouthernMaster
    Jan 19, 2017

    I do this all the time, (without the cheese though) but without the oven. On medium heat, I add the eggs & put the lid on the skillet. After a minute or two, I add an ounce or so of cold water, recover & when the eggs are soft basted, it's time to eat!

  • shannondobos
    Nov 21, 2016

    We loved this. I made half the recipe and subbed some frozen hashbrown potatoes that I needed to use up. I love one pan meals!

  • dilbert098
    Oct 30, 2016

    Very tasty!! I will make this again for sure!

  • caree929
    Oct 3, 2016

    My 5 year old wouldn't eat the eggs, but that's only because he only likes scrambled eggs or quiche, but my husband and I loved it. I will definitely make it again and I like that it's versatile: onions, peppers, sausage or bacon could easily be added if desired.