Baked Eggs with Cheddar Cheese & Feta
We are rather boring when it comes to breakfast, generally sticking to omelettes, crepes, or hootenanie, so it was time to branch out. I’m not a huge egg person, but this breakfast was delicious! We are actually thinking of making it again tomorrow, because it was that good. It is incredibly filling though, so keep that in mind when you get ambitious, like K (the husband), and decide you want 3 eggs, along with all of the potatoes.
Ingredients
3 Tbsp butter
1.5 lbs potatoes
1/8 – 1/4 cup minced fresh parsley
1 tsp. minced garlic
salt and pepper, to taste
1 tsp. roasted red pepper flakes, more if you prefer more spice
5-8 eggs, depending on how many you’re feeding
1/2 cup shredded cheese
Feta cheese, sprinkled on top
Hot sauce and ketchup for topping, if desired.
Instructions
1
Preheat oven to 400 degrees.
2
In a 10 inch ovenproof skillet, heat butter over medium high heat. Add the potatoes; cook and stir until golden brown and tender. (For us it was 15-20 minutes). Stir in the parsley, garlic, salt, pepper, and red pepper flakes.
3
Make wells in the potato mixture, and break 2 eggs into each well.
4
Bake for 9-11 minutes, or until egg whites are completely set and until the yolks begin to thicken, but are not hard
5
Sprinkle with both cheeses; bake for 1 minute more, or until cheese is melted.
6
Top with hot sauce and ketchup, if desired.
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