Real Recipes From Real Home Cooks ®

baked cheddar eggs and potatoes

★★★★★ 1
a recipe by
Sharon Colyer
Louisville, KY

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.

★★★★★ 1
serves Makes 4 servings
prep time 40 Min
cook time 30 Min
method Bake

Ingredients For baked cheddar eggs and potatoes

  • 3 Tbsp
  • 1 1/2 lb
    red potatoes, chopped
  • 1/4 c
    fresh parsley, minced
  • 2 clove
    garlic, minced
  • 3/4 tsp
    kosher salt
  • 1/8 tsp
  • 8 md
    or large eggs
  • 1/2 c
    cheddar cheese, extra-sharp, shredded

How To Make baked cheddar eggs and potatoes

  • 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.
  • 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.