EGGS AND POTATOES RECIPE
Delicious Eggs & Potatoes are made in the skillet and finished in the oven. This flavorful recipe is perfect any morning or special day.
Provided by Lil' Luna
Categories Breakfast
Time 21m
Number Of Ingredients 8
Steps:
- Preheat oven to 400.
- In a 10-in. ovenproof skillet, heat butter over medium heat. Add potatoes and cook until tender.
- Stir in parsley, garlic, garlic salt and pepper.
- With the back of a spoon, make four wells in the potato mixture. Break two eggs and pour into each well within the potatoes.
- Bake 10-12 minutes and sprinkle with cheese. Bake and additional 1-2 minutes to melt cheese. Serve right away and ENJOY!
Nutrition Facts : Calories 427 kcal, Carbohydrate 28 g, Protein 21 g, Fat 25 g, SaturatedFat 13 g, Cholesterol 417 mg, Sodium 382 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
BAKED CHEDDAR EGGS & POTATOES
I love making breakfast recipes with eggs for dinner, especially this combo with potatoes and cheese that's started in a skillet on the stovetop and then popped into the oven to bake. -Nadine Merheb, Tucson, Arizona
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a 10-in. cast-iron or other 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 the back of a spoon, make 4 wells in the potato mixture; break 2 eggs into each well., Bake until egg whites are completely set and yolks begin to thicken but are not hard, 9-11 minutes. Sprinkle with cheese; bake until cheese is melted, about 1 minute.
Nutrition Facts : Calories 395 calories, Fat 23g fat (12g saturated fat), Cholesterol 461mg cholesterol, Sodium 651mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.
BAKED EGGS WITH FARMHOUSE CHEDDAR AND POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter in a large, well-seasoned cast iron skillet over medium heat. Add the potatoes and cook, stirring occasionally until tender and brown, about 15 minutes. Stir in the parsley, garlic, salt, and pepper, and remove from the heat.
- Push the potatoes aside to make 4 evenly spaced shallow nests and break 2 eggs into each. Bake until the egg whites are cooked and the yolks are still runny, about 10 minutes. Sprinkle the cheese over the eggs and continue baking until it just melts, about 1 minute more. Serve immediately.
BACON CHEDDAR BAKED POTATO RECIPE BY TASTY
Here's what you need: russet potatoes, olive oil, salt, shredded cheddar cheese, scallions, bacon, sour cream, butter, milk, pepper, chive
Provided by Vaughn Vreeland
Categories Sides
Yield 3 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F (180°C).
- Carefully pierce potatoes with a fork. On a baking sheet oil the potatoes well and sprinkle with salt.
- Bake for one hour. If making more potatoes, an additional 15 minutes per potato is needed.
- Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl.
- In the bowl with the scooped out potato, add the cheese, scallions, ½ cup (110 g) of bacon, sour cream, butter, milk, and pepper, and mix well.
- Scoop the potato mixture back into the hollowed-out potatoes and top with cheddar cheese and remaining ¼ cup (55 G) of bacon bits.
- Bake an additional 15 minutes until the cheese is melted.
- Serve warm with sour cream and chives.
- Enjoy!
Nutrition Facts : Calories 808 calories, Carbohydrate 60 grams, Fat 49 grams, Fiber 5 grams, Protein 32 grams, Sugar 5 grams
EASY CHEDDAR EGG BAKE
Make and share this Easy Cheddar Egg Bake recipe from Food.com.
Provided by BeccaB3c
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees.
- Mix all ingredients.
- Pour into ungreased baking pan, 8 x 8 x 2 inches.
- Bake 25 to 30 minutes or until eggs are set.
POTATO EGG BAKE
No one will ever guess that this nutritious, mouthwatering breakfast bake is lighter! Potatoes give it a hearty base, and the cheese and veggies pile on color and wonderful flavor. -Rena Charboneau, Gansevoort, New York
Provided by Taste of Home
Time 55m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 7 minutes or until tender; drain., Spread potatoes in a greased 13x9-in. baking dish. Top with the broccoli, onions and red pepper. , In a large bowl, whisk the remaining ingredients until blended. Pour over vegetables. Bake, uncovered, until center is set, 35-40 minutes.
Nutrition Facts : Calories 235 calories, Fat 9g fat (4g saturated fat), Cholesterol 174mg cholesterol, Sodium 555mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges
CHEDDAR POTATO GRATIN
Enjoy this rich cheesy potato casserole - perfect to serve a crowd.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 3-quart glass baking dish with cooking spray.
- In 2-quart saucepan, melt butter over medium heat. Cook and stir garlic in butter 1 minute. Stir in flour with whisk until smooth. Gradually add half-and-half and cream. Heat to boiling. Reduce heat to low; cook about 5 minutes, stirring frequently, until sauce is slightly thick. Stir in salt, pepper and nutmeg. Slice potatoes into 1/8-inch-thick slices.
- In large bowl, toss potatoes with cream sauce. Layer half of the potatoes in baking dish; top with green onions. Sprinkle with half each of the Cheddar and Parmesan cheeses. Repeat layers, using up potatoes and cheese.
- Bake 55 to 65 minutes or until potatoes are tender and top is golden brown. Let stand 5 to 10 minutes before serving. Cover and refrigerate any remaining potatoes.
Nutrition Facts : Calories 340, Carbohydrate 25 g, Cholesterol 70 mg, Fat 4, Fiber 1 g, Protein 8 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 4 g, TransFat 1 g
EGGS IN BAKED POTATOES
Make and share this Eggs in Baked Potatoes recipe from Food.com.
Provided by JustJanS
Categories Breakfast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Oven bake potatoes until tender.
- Cut top off potato (to form a lid).
- Scoop out flesh of potato leaving about 1 cm (just under 1/2 inch) of the flesh under the skin.
- Mix the flesh with sour cream, dill, and salt and pepper.
- Line each potato shell with some of the filling.
- Break an egg into each potato and sprinkle with cheese.
- Bake in a 200 degree Celsius (400 degree Fahrenheit) oven until the egg is set, about 10 minutes suited us.
- I popped the lid in the oven for a couple of minutes to warm it through then served it on top the browned cheese.
CHEDDAR RANCH POTATOES RECIPE BY TASTY
Here's what you need: red potatoes, ranch dressing, garlic powder, paprika, salt, pepper, shredded cheddar cheese, fresh chives
Provided by Merle O'Neal
Categories Snacks
Yield 10 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F (200˚C).
- Slice the potatoes in half, lengthwise, then slice each half lengthwise three times and across four times, to cube.
- Bring a large pot of water to a boil and drop in chopped potatoes, cook 10 minutes.
- Drain potatoes and mix in ranch, garlic powder, paprika, salt, and pepper.
- Transfer to a 9x13-inch (23x33 cm) baking dish.
- Bake for 30-35 minutes, or until nicely browned.
- While still hot, mix in cheddar and chives.
- Allow to cool for 5 minutes.
- Enjoy!
Nutrition Facts : Calories 203 calories, Carbohydrate 26 grams, Fat 8 grams, Fiber 2 grams, Protein 5 grams, Sugar 1 gram
BAKED EGGS WITH POTATOES, MUSHROOMS & CHEESE
Crack eggs into this oven-baked take on a potato hash for an easy one-pot dinner or brunch
Provided by Katy Greenwood
Categories Brunch, Dinner, Starter
Time 35m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the potatoes in a pan of water, bring to the boil, cook for 5 mins, then drain. Heat the oil in a large frying pan. Cook the potatoes, mushrooms and garlic for 5-8 mins to soften the mushrooms and brown the edges of the potatoes. Stir in half the thyme and cook for 1 min more.
- Spoon the potato mixture into a baking dish and sprinkle with the cheese and the remaining thyme. Make holes in the mixture and break in 4 eggs. Bake in the oven for 12-15 mins until the eggs are set and the cheese has melted.
Nutrition Facts : Calories 493 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 7 grams fiber, Protein 27 grams protein, Sodium 0.9 milligram of sodium
CHEDDAR AND POTATOES BREAKFAST BAKE
Bisquick Heart Smart® mix, fat-free milk and fat-free egg product create a leaner twist to a delicious breakfast bake.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 55m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix uncooked potatoes, 1 cup of the cheese and the bacon. Spread in baking dish.
- In same bowl, stir Bisquick mix, milk, egg product and pepper until blended. Pour over potato mixture. Sprinkle with remaining 1/2 cup cheese.
- Bake 30 to 35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes before serving.
Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 10 mg, Fiber 0 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 5 g, TransFat 0 g
EASY CHEESY BAKED EGGS
This is an easy baked eggs recipe from my Grandpa Douglas' mother, Marguerite. We made this the other day and it was fabulous! This would be a 6 out of 5 if possible to rate it that.
Provided by Heather Rosdail
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 30m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x8-inch pan.
- Cover the bottom of the prepared pan with 1/2 of the sharp Cheddar cheese.
- Mix together heavy cream, dry mustard, salt, and paprika in a bowl. Pour 1/2 of the mixture over the cheese in the prepared pan.
- Break eggs over the top, making sure not to break yolks. Cover with remaining cream mixture and top with remaining sharp Cheddar cheese.
- Bake in the preheated oven until eggs are set, about 20 minutes. Serve immediately.
Nutrition Facts : Calories 242.1 calories, Carbohydrate 2.6 g, Cholesterol 225.8 mg, Fat 19.4 g, Fiber 0.4 g, Protein 14.3 g, SaturatedFat 9 g, Sodium 446.5 mg, Sugar 0.5 g
CHEESY SPINACH-POTATO EGG CASSEROLE
A fantastic one-dish meal, our egg casserole with spinach and potatoes is naturally gluten-free and vegetarian, making it perfect for a gathering with mixed dietary needs. And while it is special enough to serve at a holiday brunch, the fact that you can prep it all the night before means that it is easy enough for everyday mornings, too.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Brush a 2-quart baking dish with butter. Melt butter in a large skillet over medium-high heat. Add onion and 1/2 teaspoon salt; cook, stirring occasionally, until golden in places, 5 to 7 minutes. Add spinach and thyme; cook until spinach wilts and darkens slightly, about 5 minutes. Add potatoes and milk; season with pepper.
- Simmer until milk thickens and reduces slightly and potatoes are easily pierced with the tip of a knife but still retain their shape, about 5 minutes. Remove from heat; let cool completely. Meanwhile, in a large bowl, whisk eggs with 1 1/2 teaspoons salt and nutmeg. Stir cooled potato mixture and half of cheese into eggs.
- Transfer to prepared baking dish and cover with parchment-lined foil. (If assembling the day before, wrap the dish with plastic wrap and refrigerate until ready to bake). Bake casserole, covered, 30 minutes. Uncover, sprinkle evenly with remaining half of cheese, and continue baking until set and golden brown in places, 15 to 25 minutes more (if the top is browning too quickly, tent with foil). Let cool slightly before serving.
EASY CHEDDAR CHEESE POTATO BAKE
This is a recipe I threw together one day. A great side dish for any occasion. You may wish to add broccoli pieces to this recipe.
Provided by skmccormick
Categories Side Dish Potato Side Dish Recipes
Time 1h15m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
- Layer the potatoes into the prepared baking dish. Mix together the soup, milk, and melted butter in a bowl until thoroughly combined; pour the mixture over the potatoes.
- Bake uncovered in the preheated oven on a lower rack until the potatoes are tender, about 1 hour.
Nutrition Facts : Calories 412.7 calories, Carbohydrate 57.5 g, Cholesterol 39.7 mg, Fat 16.3 g, Fiber 6.5 g, Protein 9.2 g, SaturatedFat 9.5 g, Sodium 676 mg, Sugar 6.9 g
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