Potato Egg Bake
Start your day with the ultimate comfort food—Potato Egg Bake! This hearty breakfast casserole combines layers of tender, thinly sliced potatoes, savory sautéed onions and garlic, and rich shredded cheddar cheese, all enveloped in a creamy, paprika-spiked egg mixture. Baked to golden, bubbly perfection, this dish is easy to assemble and perfect for feeding a crowd. With minimal prep time and a comforting blend of flavors, it's a versatile recipe great for weekend brunches, holiday gatherings, or meal prep for the week. Garnish with fresh parsley for a vibrant finish, and savor each delicious bite! Keywords: potato egg bake, breakfast casserole, cheesy baked eggs, easy brunch recipe, meal prep breakfast.
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Recipe Information
Ingredients
- 4 medium Potatoes
- 8 pieces Large eggs
- 1 cup Milk
- 1.5 cups Cheddar cheese, shredded
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Paprika
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray or a small amount of olive oil.
Peel the potatoes and slice them into thin, even rounds (about 1/8-inch thick). Set aside.
In a large skillet, heat the olive oil over medium heat and sauté the chopped onion for 3-4 minutes, until softened. Add the minced garlic and cook for another 1-2 minutes. Remove from heat.
In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and paprika until fully combined.
Layer half of the sliced potatoes evenly in the prepared baking dish. Sprinkle half of the sautéed onion and garlic mixture over the potatoes.
Sprinkle about half of the shredded cheddar cheese over the first layer.
Repeat the process with the remaining potatoes, onion-garlic mixture, and cheese, ensuring even layers.
Pour the egg mixture evenly over the layered potatoes and cheese, making sure it seeps into all areas of the dish.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and continue baking for another 15 minutes, or until the eggs are set and the top is golden and bubbly.
Remove the dish from the oven and let it rest for 5-10 minutes before slicing and serving.
Optionally, garnish with freshly chopped parsley before serving for a pop of color and flavor.
Nutrition Facts
Calories |
2212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.5 g | 170% | |
| Saturated Fat | 58.0 g | 290% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1684 mg | 561% | |
| Sodium | 3740 mg | 163% | |
| Total Carbohydrate | 156.2 g | 57% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 27.1 g | ||
| Protein | 112.5 g | 225% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 1771 mg | 136% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3786 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
