Delicious Eggs & Potatoes are made in the skillet and finished in the oven. This flavorful recipe is perfect any morning or special day.
Hearty eggs & potatoes are full of flavor, cheese and all of your favorite breakfast foods. This is one filling dish! Try pairing it with Fruit Kabobs and Orange Juice Smoothie to round out your breakfast!
Breakfast is my favorite meal, but we hardly have it for breakfast due to time restraints. Yes, we are usually the oatmeal and cold cereal type of people, but if we had our way we’d have plenty of time in the morning to make a nice, hearty breakfast (filled with pancakes and breakfast casseroles).
Having said that, we typically have breakfast for dinner at least one night each week. We recently tried a new breakfast skillet recipe that will definitely be added to the favorites rotation (so good!) This recipe is made in a cast-iron skillet and starts in there and ends up in the oven baking the eggs.
The result was seriously one of the best breakfast dishes I’ve ever tried. I’m a big fan of eggs and potatoes so to have all the extra flavor, cheese and delicious-ness was amazing. If you’re trying to impress guests in town or your loved one, I highly recommend giving this breakfast recipe a try. 😉
How to Make Eggs and Potatoes
PREP. Because this recipe ends in the oven, be sure to preheat that before cooking up your potatoes (to 400 degrees).
POTATOES. To begin, you will need to use an ovenproof cast-iron skillet. Butter this and add your cubed red potatoes. Cook these until tender. Stir in the parsley, garlic, garlic salt and pepper.
EGGS. With the back of a spoon, make 4 well in the potato mixture. Break two eggs and pout into each well in the potatoes.
BAKE. Take this and bake it in the oven for 10-12 minutes. Sprinkle with cheese and bake an additional minute or two.
Note: You can modify this baking time based on how you like your eggs. If you like them more runny, cook for a lower amount of time. If you like them more cooked, extend the cooking time by a few minutes.
Scoot potatoes apart in 4 spots and add eggs.
Variations + SToring Info
Adding meat to this breakfast skillet is a great way to add some protein and make it more hearty. We recommend add the cooked meat towards the end of cooking up the potatoes. Steak, Pork and even Chorizo all work great in this recipe.
Once cooked, eggs don’t last as long in the fridge. Having said that, STORING this dish in an air-tight container in the fridge will last for up to 4 days. To REHEAT, either use the microwave or throw back on the skillet for a few minutes.
more great breakfast recipes:
Eggs and Potatoes Recipe
- 3 tbsp butter
- 1 1/2 lb red potatoes chopped
- 1/4 cup minced parsley fresh
- 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
- Preheat oven to 400.
- In a 10-in. ovenproof skillet, heat butter over medium heat. Add potatoes and cook until tender.
- Stir in parsley, garlic, garlic salt and pepper.
- With the back of a spoon, make four wells in the potato mixture. Break two eggs and pour into each well within the potatoes.
- Bake 10-12 minutes and sprinkle with cheese. Bake and additional 1-2 minutes to melt cheese. Serve right away and ENJOY!
Recipe adapted from Taste of Home.