baked cheddar eggs and potatoes

Name: Baked Cheddar Eggs and Potatoes
Prep time: 40 min
Cook time: 30 min
Cuisine: American
Ingredients: 3 tablespoon(s) butter; 1 1/2 pound(s) red potatoes, chopped; 1/4 cup(s) fresh parsley, minced; 2 clove(s) garlic, minced; 3/4 teaspoon(s) kosher salt; 1/8 teaspoon(s) pepper; 8 medium or large eggs; 1/2 cup(s) cheddar cheese, extra-sharp, shredded

(1 RATING)

37 Pinches

Sharon Colyer

Louisville, KY

Updated on Oct 24, 2013

This dish does double-duty as breakfast or dinner. I love that! Great recipe, when feeding company. From Taste of Home magazine; Dec. 2012/Jan 2013 issue.

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prep time 40 Min

cook time 30 Min

method Bake

yield Makes 4 servings

Ingredients

3 tablespoons butter
1 1/2 pounds red potatoes, chopped
1/4 cup fresh parsley, minced
2 cloves garlic, minced
3/4 teaspoon kosher salt
1/8 teaspoon pepper
8 medium or large eggs
1/2 cup cheddar cheese, extra-sharp, shredded

How To Make baked cheddar eggs and potatoes

Step 1

Preheat oven to 400°F. In a 10 inch, ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook, and stir, until golden brown and tender. Stir in the parsley, garlic, salt and pepper. With the back of a spoon, make four wells in the potato mixture; break two eggs into each well.

Step 2

Bake skillet mixture for 9-11 minutes, or until egg whites are completely set and yolks begin to thicken but are not hard. Sprinkle with cheese; bake 1 minute longer, or until the cheese is melted. Makes 4 servings.
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