Breakfast/Brunch

Potato and Egg Bake

  • Ready Time: 60min
    2 Reviews
  • Prep Time: 15min
    Cook Time: 45min
  • Potato Type: Reds
  • Serves: 6
    Prep Method: Baked
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Description

Recipe by: Potatoes USA

It’s easy on your wallet and perfect for those looking for a last minute meal idea.

Ingredients

  • ¾ lb. red potatoes, cut into 1/2-inch cubes
  • ½ cup each: chopped red bell pepper and zucchini
  • ¼ cup sliced green onions
  • 2 cups coarsely shredded 2% or regular sharp cheddar cheese
  • 8 eggs
  • 3 Tablespoons flour
  • ¾ teaspoon baking powder
  • 1 teaspoon garlic salt
  • 1 cup low-fat cottage cheese

Preparation
Prep Time: 15min | Cook Time: 45min

  1. Preheat oven to 350°F and spray an 11 X 7-inch casserole dish with nonstick cooking spray.
  2. Spread potatoes, pepper, zucchini, green onions and cheddar cheese into prepared pan.
  3. In a separate bowl, whisk together eggs, flour, baking powder and garlic salt.
  4. Stir in cottage cheese and pour into prepared dish; stir lightly.
  5. Bake for 45 minutes or until eggs are puffed, golden brown and set in the center.

 

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Nutrition

Calories310
Fat14g
Sodium800mg
Cholesterol315
Vitamin C60%
Carbohydrates21g
Fiber2g
Protein23g
Potassium379mg
Sugar4g

2 Reviews

Maria Sanchez 3 years ago

It was delicious. Everyone at home enjoyed it very much.

Maria Sanchez 3 years ago

It was delicious. Everyone at home enjoyed it very much.

Robin Angelo 9 months ago

Have used this recipe for years, a guest favorite. Can prep ahead and keep in fridge overnight for an easy morning...Read Full Review

Robin Angelo 9 months ago

Have used this recipe for years, a guest favorite. Can prep ahead and keep in fridge overnight for an easy morning bake.

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