Eggs and Potatoes

5 from 13 votes

Eggs and Potatoes are hearty, cheesy, and easy to make in one skillet with tender red potatoes, baked eggs, garlic, and cheddar.

Prep Time10

Cook Time11

Total Time21

Course: Breakfast

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

3 tablespoons butter
1½ pounds red potatoes, cubed
¼ cup minced parsley, fresh
2 teaspoons minced garlic
1-1½ teaspoons garlic salt (with parsley flakes)
⅛ teaspoon pepper
8 large eggs
¾ cup shredded extra-sharp cheddar cheese

Instructions

Preheat oven to 400°F.
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 for 10-12 minutes and sprinkle with cheese. Bake an additional 1-2 minutes to melt cheese. Serve right away and ENJOY!

Notes

Recipe Tips.

Cut the potatoes into the same size of cubes so they cook at the same rate.
Make sure the potatoes are tender before adding the eggs since they will only spend a short time in the oven afterward.
Use a spoon to make deep enough wells so the eggs stay nestled in the potatoes instead of spreading too far.
Check the eggs near the 10-minute mark and pull the skillet when the whites are set and the yolks are cooked to your liking.

Prep ahead of time. You can dice the red potatoes the day before and store them submerged in a bowl of water in the fridge. Drain and pat dry before using in the recipe.

Store. Place leftovers in an airtight container(s) in the fridge for up to 4 days. Reheat in the microwave or a skillet.

Nutrition