Baked Cheddar Eggs Potatoes Recipes

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EGGS AND POTATOES RECIPE



Eggs and Potatoes Recipe image

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

3 tbsp butter
1 1/2 lb red potatoes (chopped)
1/4 cup minced parsley (fresh)
2 tsp minced garlic
1 - 1 1/2 tsp garlic salt (with parsley flakes)
1/8 tsp pepper
8 large eggs
3/4 cup shredded extra-sharp cheddar cheese

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



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.

FARMHOUSE BAKED EGGS WITH CHEDDAR & POTATOES



Farmhouse Baked Eggs with Cheddar & Potatoes image

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 7

3 tablespoons unsalted butter
1 1/2 pounds red-skinned potatoes, diced
1/4 cup chopped flat-leaf parsley
2 large cloves garlic, minced
Kosher salt and freshly ground black pepper
8 large eggs
1 cup shredded extra-sharp white Cheddar cheese (about 4 ounces)

Steps:

  • Preheat oven to 400 degrees F.
  • Melt butter in a large cast-iron skillet over medium heat. Add potatoes and cook, stirring occasionally, until tender and brown, about 15 minutes. Stir in parsley and garlic. Season with salt and pepper, to taste, and remove from heat.
  • Make 4 shallow depressions in potatoes and break 2 eggs into each. Transfer to oven and bake until egg whites are cooked and yolks are still runny, about 10 minutes. Sprinkle cheese over eggs and continue baking until cheese melts, about 1 minute more. Serve immediately.

CHEDDAR BAKED EGGS



Cheddar Baked Eggs image

Provided by Food Network

Yield 8 to 12 servings

Number Of Ingredients 9

6 tablespoons butter
1/2 cup flour
1 1/2 cups milk, scalded
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoon cayenne
1 cup grated sharp cheddar cheese
1/2 cup thinly sliced green onion
12 eggs

Steps:

  • Preheat oven to 350 degrees.
  • In a large saute pan over low heat, melt butter. Add flour and cook for 2 to 3 minutes, taking care not to brown the flour. Slowly add hot milk, using a wire whisk to stir. Cook the roux into the milk over low simmer for 3 to 4 minutes, until mixture has thickened. Add the salt, pepper and cayenne. Stir in the cheese and the green onions. Remove from the heat when the cheese has fully melted.
  • Using a large baking dish or individual ramekins, pour the hot sauce into the dish(es). Break the eggs, one at a time, into a small, shallow fruit dish and slide them, one at a time, into the sauce. Place in the oven and bake for 7 to 8 minutes or until the whites and yolks have begun to set. Serve immediately.

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.

BACON BREAKFAST CUPCAKES



Bacon Breakfast Cupcakes image

In a world of exotic baked goods, these take the cake: cupcakes made from shredded potatoes, bacon, eggs and Cheddar cheese, and drizzled with spicy Sriracha sauce. The final flavor is pure breakfast, but like nothing you've ever tasted.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h30m

Yield 12

Number Of Ingredients 9

1 bag (20 oz) refrigerated shredded hash brown potatoes
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
6 eggs
2 tablespoons milk
3/4 cup crumbled crisply cooked bacon
3/4 cup shredded Cheddar cheese (3 oz)
Sriracha sauce

Steps:

  • Heat oven to 400°F. Place foil liner in each of 12 regular-size muffin cups. Generously spray with cooking spray.
  • In large bowl, mix potatoes, oil, salt and pepper. Divide evenly among cups; press lightly.
  • Bake 45 to 55 minutes or until golden brown.
  • In medium bowl, beat eggs and milk. Stir in bacon and cheese. Firmly press potatoes in muffin cups with bottom of 1/4-cup dry measuring cup. Top each with slightly less than 1/4 cup egg mixture.
  • Bake 13 to 16 minutes or until knife inserted in center of egg comes out clean. Cool 5 minutes. Serve with sauce.

Nutrition Facts : Calories 190, Carbohydrate 17 g, Cholesterol 105 mg, Fat 1, Fiber 1 g, Protein 8 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 1 g, TransFat 0 g

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