Baked-Cheddar-Eggs-Potatoes_EXPS_CWFM19_134913_C10_12_5b-696x696

Ingredients

  • 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

Directions

  • 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 back of a spoon, make four wells in the potato mixture; break two 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, 1 minute.
Nutrition Facts

1 serving: 395 calories, 23g fat (12g saturated fat), 461mg cholesterol, 651mg sodium, 29g carbohydrate (3g sugars, 3g fiber), 19g protein.

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