Baked Cheddar Eggs & Potatoes
You can never have too many main course recipes, so give Baked Cheddar Eggs & Potatoes a try. This recipe makes 4 servings with 377 calories, 20g of protein, and 24g of fat each. For $1.25 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. If you have kosher salt, eggs, shredded cheddar cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 30 minutes. 372 people were impressed by this recipe. It is brought to you by Taste of Home. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns a good spoonacular score of 69%. Similar recipes are Baked Cheddar Eggs & Potatoes, Baked Eggs with Farmhouse Cheddar and Potatoes, and Baked Eggs with Cheddar and Bacon for Two.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
3 tablespoons butter
8 large eggs
1/4 cup minced fresh parsley
2 garlic cloves, minced
3/4 teaspoon kosher salt
1/8 teaspoon pepper
1-1/2 pounds red potatoes, chopped
1/2 cup shredded extra-sharp cheddar cheese
Equipment:
oven
frying pan
Cooking instruction summary:
Directions 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. 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 HomeDecember/January 2013, p62 window._taboola = window._taboola || []; _taboola.push({ mode: 'thumbnails-i', container: 'taboola-native-stream-thumbnails', placement: 'Native Stream Thumbnails Redesign', target_type: 'mix' });
Step by step:
1. Preheat oven to 40
2. In a 10-in. ovenproof skillet, heat butter over medium-high heat.
3. 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.
4. 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.
Nutrition Information:
covered percent of daily need
