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This is a simple recipe that can be served for breakfast or dinner. The eggs provide plenty of
protein, the cheese provides calcium, and the potatoes provide Potassium and fiber. Serve this
with a green veggie for a side dish to make a well-balanced meal!

4 Servings
Preparation time
15 minutes
Cooking time
20 minutes
Total time
35 minutes
3 Tbsp butter
1 1/2 lb red potatoes (or Yukon/gold potatoes, chopped)
1/4 C fresh parsley (minced)
2 clv garlic (minced)
1/2 tsp kosher salt
1/4 tsp ground black pepper
8 large eggs
1/2 C shredded cheddar cheese (sharp Cheddar preferred)

1. Preheat the oven to 400°F.
2. Melt the butter in a cast iron skillet or other oven-proof pan over medium-high heat. Add
the potatoes and cook, stirring frequently until golden brown in color and fork-tender.
3. Stir in the parsley, garlic, salt, and pepper.
4. With the back of a large spoon, make 4 wells in the potatoes for the eggs. Crack 2 eggs
into each well.
5. Place skillet in oven and bake until the egg whites are set and the yolks become
thickened but not hard, about 9-11 minutes. Sprinkle cheese over the mixture and return
to the oven for the cheese to melt, about 1 minute more.
6. Remove from oven and serve warm. Enjoy!


Per Serving: Calories 395, Carbohydrates 29g, Sugars 3g, Protein: 80g, Saturated Fat 12g


Adapted from