Baked Cheddar Eggs and Potatoes

PotatoThis recipe is from page 62 of the December/January 2013 issue of Taste of Home magazine. It is simple and tasty. The recipe makes 4 servings.

 

 

 

 

 


Baked Cheddar Eggs and Potatoes

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

Preheat oven to 400F. In a 10 inch 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.

Per serving – Calories: 395 calories, Fat: 23g, Sat. fat: 12g, Carbs: 29g, Fiber: 3g, Protein: 19g

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