Baked Cheddar Eggs and Potatoes

Baked Cheddar Eggs and Potatoes

Recipe: Baked Cheddar Eggs and Potatoes

Summary: I love breakfast for dinner, especially this combo of eggs with potatoes and cheese started in a skillet and then popped in the oven to bake. It’s a perfect meal-in-one. Of course it works for breakfast, too.


    • 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 eggs
    • 1/2 cup shredded extra-sharp cheddar cheese


  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.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

Recipe adapted from and photo courtesy of: Taste of Home

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