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.
EGG, POTATO AND CHEESE CASSEROLE
We used bacon as our meat of choice in this recipe and it made for a wonderfully complete meal! All the yummy flavors of a traditional breakfast in one easy dish... woohoo!
Provided by Natasha Nalley
Categories Eggs
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. Cook potatoes and cool in the refrigerator. (Can be done the night before.)
- 2. Peel, then grate potatoes (or rice in ricer).
- 3. Mix eggs, water, salt and pepper together.
- 4. Put potatoes and onion, evenly over bottom of a greased casserole. (You can mix them together if you'd like.)
- 5. Layer or mix in ham or whatever meat you are using.
- 6. Pour beaten egg mixture over potatoes.
- 7. Spread cheese over top.
- 8. Cover with foil and bake at 350 degrees for 30 minutes.
- 9. Remove foil and bake an additional 15 minutes until golden brown.
- 10. Let set 10 minutes after baking before cutting and serving.
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.
CHEESE, EGG, & POTATO CASSEROLE
Something I dashed off tonight for dinner. I'm still working on the details to fine-tune this recipe, especially since I don't exactly remember how I made it tonight. As time goes by, I'll edit the recipe to correct some of the errors that are almost certainly here. Feel free to post your own thoughts and concerning and personal modifications to this very basic recipe.
Provided by The Woodwindist
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the vegetable oil in a large skillet at medium-high heat.
- Add the potatoes and use your spatula to make sure the potatoes are fairly evenly coated with oil.
- Lightly grease a 13 X 9 baking pan.
- Let the potatoes cook about 5-7 minutes. Check the bottom. If the bottom of the potatoes is brown, turn the potatoes. Leave the potatoes to cook another 5-7 minutes, and then recheck them. Make sure you keep the turning to a minimum.
- Beat the 12 eggs in a large bowl. Add the milk, salt, and pepper and beat together.
- When the potatoes have been thoroughly cooked, remove them from the pan and arrange them evenly on the bottom of the 13 X 9 baking pan.
- Pour the egg mixture over the top.
- Add any of the optional ingredients.
- Cover with the cheese.
- Bake at 350 degrees F for 40 minutes or until a knife inserted in the center comes out clean.
CHEESY POTATO & EGG SKILLET
Serve a skillet that everyone will love with this Cheesy Potato & Egg Skillet recipe. To make our Cheesy Potato & Egg Skillet recipe, sauté onions and sliced potatoes in a skillet until tender, then add beaten eggs and cook until set. Then, top with shredded cheddar for a delicious finish.
Provided by My Food and Family
Categories Home
Time 44m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oil in large nonstick skillet on medium heat. Add potatoes and onions; stir. Cover; cook 16 to 18 min. or until vegetables are tender and golden brown, stirring occasionally. Stir in tomatoes.
- Pour eggs over vegetable mixture. (Do not stir.) Cover; cook 12 to 14 min. or until eggs are set.
- Top with cheese and basil; cook, covered, 2 to 3 min. or until cheese is melted.
Nutrition Facts : Calories 290, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 265 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 15 g
POTATO, EGG, AND CHEESE BREAKFAST CASSEROLE
Make and share this Potato, Egg, and Cheese Breakfast Casserole recipe from Food.com.
Provided by ChefWhiz
Categories Breakfast
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Cook potatoes in water to cover atop stove.
- Cool, peel, and grate potatoes.
- Grease a 9-inch square baking pan.
- Spread grated potatoes over bottom of pan.
- In medium bowl, combine eggs, water, salt, and pepper.
- Pour egg mixture over potatoes.
- Spread cheese over egg mixture.
- Cover and bake at 350°F for 30 minutes.
- Uncover and bake another 15 minutes.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 300.1, Fat 8.4, SaturatedFat 3.1, Cholesterol 286.6, Sodium 240.8, Carbohydrate 38.1, Fiber 4.7, Sugar 2.3, Protein 18.1
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
EGG AND POTATO CASSEROLE
Steps:
- In a large bowl, whisk egg substitute and milk. Stir in the potatoes, 1 cup cheese, onion, 2 tablespoons bacon, salt, seasoning blend and chili powder. Pour into an 8-in. square baking dish coated with cooking spray. , Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese and bacon. Bake 3-5 minutes longer or until cheese is melted. Sprinkle with green onions. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 219 calories, Fat 6g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 682mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
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