Quik & Easy Breakfast Anytime

Taste of Home

Love breakfast for dinner? This combo of eggs with potatoes and cheese starts in a skillet and is then popped in the oven to bake. It’s a perfect meal-in-one. Baked Cheddar Eggs & Potatoes Recipe is shared by Nadine Merheb of Tucson, Arizona.

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 Eggland's Best Eggs

• 1/2 cup shredded extra-sharp cheddar cheese

• Directions

  1. Preheat oven to 400°. In a 10-in. 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 back of a spoon, make four wells in the potato mixture; break two eggs into each well.
  2. Bake 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 or until cheese is melted. Yield: 4 servings.

  Originally published as Baked Cheddar Eggs & Potatoes in Taste of Home December/January 2013, p62