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Potato Egg Bake

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


  • 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 large egg whites
  • 1 cup Daisy 1% cottage cheese
  • 1 cup 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


  • Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 7 minutes or until tender; drain.
  • Spread potatoes in a 13x9-in. baking dish coated with cooking spray. Top with the broccoli, onions and red pepper.
  • 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.
Nutrition Facts
1 piece: 235 calories, 9g fat (4g saturated fat), 174mg cholesterol, 555mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 20g protein. Diabetic Exchanges: 2 medium-fat meat, 1 starch.

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  • darkharlezucreek
    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.

  • Karen Crofford
    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.

  • beckyjewell
    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!!!

  • ilivetoeat
    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.

  • PapaEsteve
    Jul 10, 2013

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

  • Jenniferb1177
    Oct 13, 2012

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

  • 1275
    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.

  • heidimotsch
    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.

  • corkykay
    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.

  • Luanne
    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.