Best 4 Baked Eggs With Farmhouse Cheddar And Potatoes Recipes
Baked Eggs with Farmhouse Cheddar and Potatoes: A Savory and Hearty Breakfast Treat
Awaken your taste buds to a delightful symphony of flavors with our Baked Eggs with Farmhouse Cheddar and Potatoes. This delectable dish combines the richness of creamy farmhouse cheddar, the velvety texture of eggs, and the earthy goodness of potatoes, creating a harmonious balance that will tantalize your senses. Served piping hot from the oven, this culinary masterpiece offers a satisfying start to your day or a delightful brunch option. Indulge in the comfort of this classic recipe, perfected with a touch of culinary expertise.
In addition to the classic Baked Eggs with Farmhouse Cheddar and Potatoes, we present a medley of variations that cater to diverse tastes and dietary preferences. For a vegetarian twist, try our Baked Eggs with Spinach and Feta, where the vibrant greens of spinach and the tangy notes of feta cheese add a refreshing dimension to the dish. Craving a touch of spice? Our Baked Eggs with Chorizo and Peppers will ignite your palate with its zesty blend of chorizo and bell peppers. And for those with gluten sensitivities, our Baked Eggs with Sweet Potatoes and Bacon offer a delectable alternative, combining the sweetness of roasted sweet potatoes with the savory crunch of bacon.
BAKED CHEDDAR EGGS & POTATOES
I love making breakfast recipes with eggs for dinner, especially this combo with potatoes and cheese that's started in a skillet on the stovetop and then popped into the oven to bake. -Nadine Merheb, Tucson, Arizona
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- 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 the back of a spoon, make 4 wells in the potato mixture; break 2 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, about 1 minute.
Nutrition Facts : Calories 395 calories, Fat 23g fat (12g saturated fat), Cholesterol 461mg cholesterol, Sodium 651mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.
FARMHOUSE BAKED EGGS WITH CHEDDAR & POTATOES
Provided by Food Network Kitchen
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Melt butter in a large cast-iron skillet over medium heat. Add potatoes and cook, stirring occasionally, until tender and brown, about 15 minutes. Stir in parsley and garlic. Season with salt and pepper, to taste, and remove from heat.
- Make 4 shallow depressions in potatoes and break 2 eggs into each. Transfer to oven and bake until egg whites are cooked and yolks are still runny, about 10 minutes. Sprinkle cheese over eggs and continue baking until cheese melts, about 1 minute more. Serve immediately.
CHEDDAR AND POTATOES BREAKFAST BAKE
Bisquick Heart Smart® mix, fat-free milk and fat-free egg product create a leaner twist to a delicious breakfast bake.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 55m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix uncooked potatoes, 1 cup of the cheese and the bacon. Spread in baking dish.
- In same bowl, stir Bisquick mix, milk, egg product and pepper until blended. Pour over potato mixture. Sprinkle with remaining 1/2 cup cheese.
- Bake 30 to 35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes before serving.
Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 10 mg, Fiber 0 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 5 g, TransFat 0 g
BAKED EGGS WITH POTATOES, MUSHROOMS & CHEESE
Crack eggs into this oven-baked take on a potato hash for an easy one-pot dinner or brunch
Provided by Katy Greenwood
Categories Brunch, Dinner, Starter
Time 35m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the potatoes in a pan of water, bring to the boil, cook for 5 mins, then drain. Heat the oil in a large frying pan. Cook the potatoes, mushrooms and garlic for 5-8 mins to soften the mushrooms and brown the edges of the potatoes. Stir in half the thyme and cook for 1 min more.
- Spoon the potato mixture into a baking dish and sprinkle with the cheese and the remaining thyme. Make holes in the mixture and break in 4 eggs. Bake in the oven for 12-15 mins until the eggs are set and the cheese has melted.
Nutrition Facts : Calories 493 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 7 grams fiber, Protein 27 grams protein, Sodium 0.9 milligram of sodium
Tips:
- Use a variety of vegetables to add flavor and color to your baked eggs. Some good options include bell peppers, onions, tomatoes, mushrooms, and spinach.
- Season your eggs with salt and pepper before baking. You can also add other spices, such as paprika, garlic powder, or chili powder, to taste.
- Bake the eggs until the whites are set and the yolks are still slightly runny. This will ensure that the eggs are cooked through but still have a creamy texture.
- Serve the baked eggs immediately with a side of toast or potatoes.
Conclusion:
Baked eggs are a quick and easy breakfast or brunch dish that can be customized to your liking. They are also a great way to use up leftover vegetables. With a little creativity, you can create a delicious and satisfying baked egg dish that the whole family will enjoy.
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