BAKED CHEDDAR EGGS & POTATOES
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
Time 30m
Yield 4 servings.
Number Of Ingredients 8
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.
CHEESY POTATO-EGG BAKE
Fast-track to weekend family time with this flavorful, hearty egg bake that everyone will devour.
Provided by Roxana Yawgel
Categories Breakfast
Time 1h10m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 375°F.
- In ungreased 10x6-inch (1 1/2-quart) to 12x8-inch (2-quart) glass or ceramic baking dish, combine 2 bags backyard grilled potatoes, 1 1/2 cups of the shredded Cheddar cheese and the 3 to 4 slices cooked and crumbled bacon. Set aside.
- In medium bowl, beat 4 eggs and 3/4 cup half-and-half. Season with salt and pepper. (Keep in mind the bacon and cheese bring in some salt to the dish as well.)
- Pour egg mixture over potatoes in baking dish. Sprinkle remaining 1/2 cup shredded Cheddar cheese evenly over top.
- Bake 1 hour or until set and knife inserted in center comes out clean. Serve warm or cold. Just before serving, sprinkle 1 finely chopped plum (Roma) tomato over top.
Nutrition Facts : Calories 380, Carbohydrate 22 g, Cholesterol 180 mg, Fat 2, Fiber 1 g, Protein 17 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 2 g, TransFat 1/2 g
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.
CHEESY POTATO BAKE WITH EGGS
Think of this Cheesy Potato Bake with Eggs as a mash-up of scalloped potatoes and egg casserole. This easy breakfast recipe is perfect for feeding a crowd of house guests or a hungry family.
Provided by BHG Test Kitchen
Time 1h25m
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. In a medium saucepan cook onion in butter over medium heat for 4 minutes or until tender, stirring occasionally. Stir in flour, 1/2 tsp. salt, and 1/2 tsp. ground black pepper. Stir in milk; cook and stir until slightly thickened and bubbly. Stir in cheese until melted.
- In a 3-quart baking dish, layer potatoes, then cheese sauce. Bake, covered, about 55 minutes, until potatoes are tender.
- In a large skillet, cook broccoli in hot oil over medium heat for 5 minutes, until nearly tender, stirring frequently. In a large bowl, beat together eggs, water, 1/2 tsp. salt, and 1/4 tsp. ground black pepper. Pour over broccoli in skillet. Cook over medium heat, without stirring, until mixture begins to set on bottom and around edges. Using a spatula, lift and fold partially cooked egg so uncooked portion flows underneath. Cook 2 minutes more or until egg is cooked yet still moist. Spoon over potatoes. Top with bacon and chopped tomato. Serve immediately.
Nutrition Facts : Calories 421 kcal, Carbohydrate 36 g, Cholesterol 259 mg, Protein 21 g, SaturatedFat 11 g, Sodium 708 mg, Sugar 7 g, Fat 22 g, UnsaturatedFat 10 g
CHEESY BAKED EGGS
Provided by Kardea Brown
Categories main-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon softened butter.
- Melt the remaining 3 tablespoons butter in a skillet over medium heat. Add the mustard greens, garlic and a pinch of salt and pepper and saute just until wilted, 2 to 3 minutes. Remove from the heat and cool slightly.
- Whisk together the eggs, milk, baking mix, 1/2 teaspoon salt and some pepper in a bowl until well incorporated. Stir in the mustard greens, cheeses and hash browns. Pour into the greased baking dish. Bake until puffed lightly, golden brown and soft-set in the middle, 45 to 50 minutes. Cool slightly before slicing and serving warm.
CHEESY SPINACH-POTATO EGG CASSEROLE
A fantastic one-dish meal, our egg casserole with spinach and potatoes is naturally gluten-free and vegetarian, making it perfect for a gathering with mixed dietary needs. And while it is special enough to serve at a holiday brunch, the fact that you can prep it all the night before means that it is easy enough for everyday mornings, too.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Brush a 2-quart baking dish with butter. Melt butter in a large skillet over medium-high heat. Add onion and 1/2 teaspoon salt; cook, stirring occasionally, until golden in places, 5 to 7 minutes. Add spinach and thyme; cook until spinach wilts and darkens slightly, about 5 minutes. Add potatoes and milk; season with pepper.
- Simmer until milk thickens and reduces slightly and potatoes are easily pierced with the tip of a knife but still retain their shape, about 5 minutes. Remove from heat; let cool completely. Meanwhile, in a large bowl, whisk eggs with 1 1/2 teaspoons salt and nutmeg. Stir cooled potato mixture and half of cheese into eggs.
- Transfer to prepared baking dish and cover with parchment-lined foil. (If assembling the day before, wrap the dish with plastic wrap and refrigerate until ready to bake). Bake casserole, covered, 30 minutes. Uncover, sprinkle evenly with remaining half of cheese, and continue baking until set and golden brown in places, 15 to 25 minutes more (if the top is browning too quickly, tent with foil). Let cool slightly before serving.
CHEESY POTATO BAKE
These baked cheesy potatoes satisfy even hearty appetites. It's easy to fix since there's no need to peel the potatoes. The mild, comforting flavor goes nicely with any meat-I especially like it with meat loaf. -Michelle Beran, Claflin, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Thinly slice the potatoes and place in a greased shallow 2-qt. baking dish. In a small skillet, melt butter; stir in the onion, salt, thyme and pepper until onion is coated with butter. , Spoon over potatoes. Cover and bake at 425° for 45 minutes or until potatoes are tender. Sprinkle with cheese and parsley. Bake, uncovered, 15 minutes longer or until cheese is melted.
Nutrition Facts : Calories 247 calories, Fat 10g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 449mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.
CHEESY BACON, POTATO, AND EGG CASSEROLE
I would add more jalapenos next time--I added more than the recipe called for, but I prefer it spicier. Otherwise, really good stuff. I'd also saute the vegetables in butter next time. Recipe posted as written.
Provided by AmyZoe
Categories Breakfast
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350. Grease a 9x13 inich baking dish with nonstick cooking spray and set aside.
- Cook bacon according to package directions and dice once cool.
- Crack 12 eggs into a large mixing bowl. Whisk in 1 cup of half and half or milk.
- Stir in 1/2 teaspoon Lawry's seasoning, black pepper, salt, yelllow mustard powder, and paprika.
- To the mixing bowl, add 2 cups diced breakfast potatoes and 1 1/2 cups shredded hash brown breakfast potatoes, 1 cup cheddar cheese cubes, and 1 cup shredded cheddar cheese. Mix well.
- Reserve half cup fresh veggies/herbs and 1/2 cup chopped bacon for garnish. Add the remaining veggies/herbs and bacon to mixing bowl and mix well.
- Pour mixture into prepared baking dish. Top with remaining bacon, veggies, herbs, and cheese.
- Bake in oven 50 minutes or until egg mixture is set in center. Cover with foil half way through baking.
- Allow casserole to slightly cool before serving.
Nutrition Facts : Calories 432.9, Fat 34.1, SaturatedFat 15, Cholesterol 250.5, Sodium 681.2, Carbohydrate 11.2, Fiber 1.6, Sugar 1.6, Protein 19.9
CHEESY EGG AND POTATO BRUNCH BAKE
Let the good times roll with this cheesy egg and potato brunch bake from My Food and Family, which is packed with ham, mushrooms and colorful veggies.
Provided by My Food and Family
Categories Dairy
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Cook and stir mushrooms, onions and peppers in dressing in large nonstick skillet on medium-high heat 3 min. or until vegetables are crisp-tender. Add potatoes and ham; cook 3 min., stirring occasionally. Remove from heat; cool slightly.
- Meanwhile, whisk together eggs and water in medium bowl. Stir in vegetable mixture and 2 Tbsp. cheese. Pour into 9-inch pie plate lightly sprayed with cooking spray; sprinkle with remaining cheese.
- Bake 15 min. or until eggs are set.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 195 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 10 g
COTTAGE CHEESE POTATO BAKE
Enjoy this cheesy potato casserole that's baked to perfection! A great side dish that's ready in 55 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Place potatoes in 3-quart saucepan; add enough water to cover. Heat to boiling; reduce heat to low. Cover and simmer 5 to 10 minutes or until tender; drain thoroughly. Place potatoes in ungreased square baking dish, 8x8x2 inches.
- Place cottage cheese, sour cream, flour, salt, garlic powder and pepper in food processor or blender. Cover and process until smooth. Add cottage cheese mixture, onion and cheese to potatoes; stir in gently.
- Mix corn flake crumbs and margarine in small bowl; sprinkle over potatoes.
- Bake uncovered 18 to 20 minutes or until thoroughly heated. Let stand 10 minutes before serving.
Nutrition Facts : Calories 120, Carbohydrate 19 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 2 g, TransFat 0 g
CHEESY BAKED POTATOES
This is a perfect recipe for two, but I also prepare it in large quantities for special occasions when we have dinner guests. One of these potatoes is practically a meal in itself. -Dolores Nemec, Garfield Heights, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Bake potatoes at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato; scoop out pulp, leaving a thin shell. In a bowl, mash the pulp, egg, milk, mayonnaise, 1/2 cup of cheese, salt and pepper. Spoon into potato shells. Top with onion, bacon and remaining cheese., Place in a small ungreased baking pan. Bake, uncovered, at 375° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 627 calories, Fat 30g fat (13g saturated fat), Cholesterol 164mg cholesterol, Sodium 788mg sodium, Carbohydrate 69g carbohydrate (7g sugars, Fiber 6g fiber), Protein 22g protein.
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CHEESY POTATO BAKE WITH EGGS - HANDLE THE HEAT
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Reviews 4Servings 8-12Cuisine AmericanCategory Breakfast
- In a saucepan cook onion in butter over medium heat until tender, stirring occasionally. Stir in flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Stir in the milk. Cook and stir until mixture is slightly thickened and bubbly. Stir in cheese until melted.
- In a 3-quart baking dish place potatoes. Top with cheese sauce. Bake, covered, for 55 minutes or until tender.
- In a large skillet cook broccoli in hot oil over medium heat for 5 minutes or until nearly tender, stirring often. In bowl beat eggs, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour over broccoli in skillet. Cook over medium heat, without stirring, until mixture begins to set. Using a spatula, lift and fold partially cooked egg so uncooked portion flows underneath. Cook 2 minutes more or until egg is cooked but still moist. Spoon over potatoes. Top with bacon and tomatoes. Serve immediately.
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