CHEESY POTATO EGG BAKE
I whipped up this cozy egg bake with potato crowns for an easy "brinner." Use add-ins you like - sweet peppers, onions, broccoli, carrots. The possibilities are endless. -Amy Lents, Grand Forks, North Dakota
Provided by Taste of Home
Time 1h5m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. In a large skillet, cook sausage over medium heat until no longer pink, 5-7 minutes, breaking into crumbles. Add mushrooms and spinach; cook until mushrooms are tender and spinach is wilted, 2-4 minutes longer., Spoon sausage mixture into a greased 13x9-in. baking dish. In a large bowl, whisk eggs, milk and seasoned salt until blended; pour over sausage mixture. Layer with cheese and potato crowns., Bake, uncovered, until set and top is crisp, 45-50 minutes.
Nutrition Facts : Calories 315 calories, Fat 20g fat (7g saturated fat), Cholesterol 154mg cholesterol, Sodium 910mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 20g protein.
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
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
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