Baked Cheddar Eggs and Potatoes

Baked Cheddar Eggs And Potatoes Recipe

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Sharon Colyer


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 vote

Makes 4 servings
40 Min
30 Min


  • 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 medium
    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.

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About Baked Cheddar Eggs and Potatoes

Main Ingredient: Eggs
Regional Style: American

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