BAKED CHEDDAR EGGS AND POTATOES
This dish does double-duty as breakfast or dinner. I love that! Great recipe, when feeding company. From Taste of Home magazine; Dec. 2012/Jan 2013 issue.
Provided by Sharon Colyer @Cmom02
Categories Eggs
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. In a 10 inch, ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook, and stir, until golden brown and tender. Stir in the parsley, garlic, salt and pepper. With the back of a spoon, make four wells in the potato mixture; break two eggs into each well.
- Bake skillet mixture for 9-11 minutes, or until egg whites are completely set and yolks begin to thicken but are not hard. Sprinkle with cheese; bake 1 minute longer, or until the cheese is melted. Makes 4 servings.
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