Description
These Eggs and Potatoes are cooked in a skillet and finished in the oven for a flavorful, hearty breakfast or special brunch dish. With tender red potatoes, savory garlic, fresh parsley, and gooey cheddar cheese, this recipe is sure to please any crowd.
Ingredients
Units
Scale
- 3 tbsp butter
- 1 1/2 lb red potatoes, chopped
- 1/4 cup minced fresh parsley
- 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
Instructions
- Preheat the oven to 400°F (200°C).
- In a 10-inch ovenproof skillet, heat the butter over medium heat. Add the chopped potatoes and cook, stirring occasionally, until the potatoes are tender (about 8 minutes).
- Stir in the minced parsley, garlic, garlic salt, and pepper.
- With the back of a spoon, make four wells in the potato mixture. Carefully crack two eggs into each well.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are cooked to your liking.
- Sprinkle shredded cheddar cheese over the eggs and potatoes and return the skillet to the oven for an additional 1-2 minutes to melt the cheese.
- Serve immediately and enjoy!
Notes
- You can add extra vegetables like bell peppers or onions for additional flavor.
- For a spicier version, sprinkle some red pepper flakes or hot sauce on top.
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 2g
- Sodium: 750mg
- Fat: 21g
- Saturated Fat: 10g
- Carbohydrates: 25g
- Fiber: 3
- Protein: 14g
- Cholesterol: 330mg