Potato Egg Pie
Golden, cheesy, and irresistibly hearty, this Potato Egg Pie is a comforting dish that’s perfect for breakfast, brunch, or even a light dinner. Layers of tender, thinly sliced potatoes are paired with sautéed onions and smothered in a savory egg custard seasoned with garlic and black pepper. Finished with a golden blanket of melted cheddar cheese and a sprinkle of fresh parsley, this dish strikes the perfect balance between creamy and crispy. With simple ingredients like eggs, milk, and potatoes, it’s an affordable yet elegant recipe that’s as satisfying as it is easy to prepare. Serve warm in generous wedges, and pair it with a crisp side salad or fresh fruit for a complete meal the whole family will adore. Ideal for meal prep or a make-ahead dish for gatherings, this Potato Egg Pie is bound to become a go-to favorite in your recipe collection.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 3 medium potatoes
- 6 large eggs
- 0.5 cups milk
- 1 cups shredded cheddar cheese
- 1 small onion
- 2 tablespoons butter
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons garlic powder
- 2 tablespoons chopped parsley
- 1 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C).
Peel and thinly slice the potatoes into 1/8-inch rounds. Set aside.
Dice the onion into small pieces.
In a skillet, heat the olive oil and butter over medium heat. Add the diced onion and sauté for 3-4 minutes until they soften and become translucent.
Grease an 8-inch pie dish or baking dish. Layer half of the sliced potatoes evenly on the bottom.
Sprinkle half of the sautéed onions on top of the potato layer.
In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder.
Pour half of the egg mixture over the layer of potatoes and onions in the dish.
Add another layer of the remaining potatoes, followed by the rest of the onions.
Pour the remaining egg mixture evenly over the top.
Cover the dish with aluminum foil and bake for 25 minutes.
After 25 minutes, remove the foil, sprinkle the shredded cheddar cheese over the top, and bake for an additional 15 minutes until the cheese is melted and golden brown.
Remove the pie from the oven, sprinkle with chopped parsley, and let it rest for 5-10 minutes before serving.
Slice into wedges and serve warm. Enjoy your Potato Egg Pie!
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 553 mg | 24% | |
| Total Carbohydrate | 18.2 g | 7% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.4 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 199 mg | 15% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 459 mg | 10% | |
*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.
