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
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
Reviews
Good, quick meal. I would bake the eggs next time 7 min because at 10 min the eggs were hard set and not soft.
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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.
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.
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!
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
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!
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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!
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!