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
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