Baked Potatoes & EB Eggs
This one pan skillet breakfast is easy to make and also a crowd pleaser. The russet potatoes were cooked till tender and made the large eggs were added to it and baked until the yolk is runny. Serve this breakfast dish immediately when it is hot.
Make This Recipe
Ingredients
1 pound russet potatoes (cut into ½ inch thick cubes)
4 Eggland’s Best eggs, large
¼ cup onion (chopped)
½ teaspoon ground paprika
¼ teaspoon garlic powder
2 tablespoon butter
Salt & pepper to taste
Preparation
- Preheat oven to 425°F
- Melt butter in a large skillet over medium heat. Add onions and cook for a minute. Add potatoes and cook until tender. Now add the ground paprika and garlic powder, salt, and pepper.
- Remove the skillet from heat. Make four wells between the potatoes, break the Eggland’s Best eggs into each.
- Bake until the egg whites are cooked, and yolk remains runny for about 10 minutes.
- Remove the skillet from oven and serve immediately
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 4 |
|---|---|
| Calories | 193 |
| Fat | 9.9g |
| Saturated Fat | 4.7g |
| Cholesterol | 190mg |
| Sodium | 108mg |
| Carbohydrates | 18.8g |
| Dietary Fiber | 3g |
| Protein | 8.1g |