Farmhouse Baked Eggs With Cheddar Potatoes Recipes

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BAKED EGGS WITH FARMHOUSE CHEDDAR AND POTATOES



Baked Eggs with Farmhouse Cheddar and Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons unsalted butter
1 1/2 pounds red-skinned potatoes, diced
1/4 cup chopped fresh flat-leaf parsley leaves
2 large cloves garlic, minced
1 teaspoon kosher salt
Freshly ground black pepper to taste
8 large eggs
1 cup extra-sharp farmhouse cheddar, shredded (about 4 ounces)

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.

BAKED CHEDDAR EGGS & POTATOES



Baked Cheddar Eggs & Potatoes image

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

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 8

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

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.

CHEDDAR AND POTATOES BREAKFAST BAKE



Cheddar and Potatoes Breakfast Bake image

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

4 cups frozen potatoes O'Brien with onions and peppers (from 28-oz bag), thawed
1 1/2 cups shredded reduced-fat Cheddar cheese (6 oz)
5 slices fully cooked turkey bacon, chopped
1 cup Bisquick Heart Smart® mix
3 cups fat-free (skim) milk
1 cup fat-free egg product
1/2 teaspoon pepper

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

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