Baked Cheddar Eggs & Potatoes

  Breakfast

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.

Baked Cheddar Eggs & Potatoes

Average Rating: 4.823529

TOTAL TIME: Prep/Total: 30 min.
YIELD: 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

Instructions

  • 1. 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.
  • 2. 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.

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