baked cheddar eggs and potatoes
(1 rating)
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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 rating)
yield
serving(s)
prep time
40 Min
cook time
30 Min
method
Bake
Ingredients For baked cheddar eggs and potatoes
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3 Tbspbutter
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1 1/2 lbred potatoes, chopped
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1/4 cfresh parsley, minced
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2 clovegarlic, minced
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3/4 tspkosher salt
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1/8 tsppepper
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8 mdor large eggs
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1/2 ccheddar cheese, extra-sharp, shredded
How To Make baked cheddar eggs and potatoes
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1Preheat 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.
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2Bake 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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Categories & Tags for Baked Cheddar Eggs and Potatoes:
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