Baked Egg and Potato Skillet

Recipe

Breakfast
Baked Egg and Potato Skillet

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User Rating

5 out of 5 stars
Rate it:
2 ratings

Recipe Data

4
Servings
10min
Prep
50min
Total

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Description

Potatoes and eggs are a match made in breakfast heaven. Even better: This vegetarian recipe comes together in just one skillet!

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
2 lbs. Hy-Vee One Step russet potatoes
3 tbsp. Hy-Vee salted butter, divided
½ tsp. Hy-Vee salt
¼ tsp. Hy-Vee black pepper
4 Hy-Vee large eggs
¾ c. Hy-Vee finely shredded chipotle Cheddar cheese
Hy-Vee pico de gallo, for serving

Things To Grab

  • Potato peeler
  • 10-inch cast iron skillet

Directions

  1. Preheat oven to 400 degrees. Peel potatoes; cut into 1/2-inch cubes. Melt 2 tablespoons butter in a 10-inch cast iron skillet over medium heat. Add potatoes. Cook 25 to 30 minutes or until golden brown and tender, stirring occasionally. Season with salt and pepper. 

  2. Add remaining 1 tablespoon butter to skillet; remove from heat. Make four 2-inch wells in potatoes; crack one egg into each well. Bake 4 to 6 minutes or until whites are set and yolks begin to thicken. Sprinkle cheese on top; bake 2 to 3 minutes more or until cheese is melted. Top with pico de gallo, if desired. Serve immediately. 

Nutrition facts

Servings

400 Calories per serving

Amounts Per Serving

  • Total Fat: 20g
  • Cholesterol: 230mg
  • Sodium: 570mg
  • Total Carbohydrates: 42g
  • Protein: 15g

Daily Values

0%
Iron 15%
0%
Calcium 15%
0%
Vitamin D 6%
0%
Potassium 20%