Potato Egg Bake

Potato Egg Bake

This vegetable-filled breakfast recipe is easy-to-make, but also can be prepared ahead and baked the next day.

15 min. prep time
8 servings
252 Ratings


2 cups refrigerated shredded potatoes with peppers and onions
2 cups frozen mixed vegetables, thawed, well-drained
1/4 cup all-purpose flour
1/2 cup fat free skim milk
1/2 teaspoon seasoned salt
1 cup shredded Cheddar cheese


Heat oven to 350°F. Lightly spray 9-inch square baking dish with no-stick cooking spray.

Spread potatoes over bottom of pan.

Combine vegetables and flour in bowl; spoon over potatoes.

Combine beaten eggs, milk and seasoned salt in same bowl. Pour egg mixture over vegetables. Sprinkle with 1/2 cup cheese. Cover with aluminum foil. Bake, stirring twice, 45-50 minutes or until eggs are set and center is hot. Remove foil, top with remaining cheese; let stand 5 minutes before serving.

Recipe Tip

This recipe can be prepared the night before; cover and refrigerate. Bake as directed 50-60 minutes.

Nutrition Facts (1 serving)

Calories: 200

Fat: 12g

Cholesterol: 225mg

Sodium: 330mg

Carbohydrates: 15g

Dietary Fiber: 2g

Protein: 12g

Recipe #13725©2006Land O'Lakes, Inc.

Recipe Comments & Reviews

I think its gonna be a great recipe to carry out
for the meat lovers, I sprinkled crumbled bacon on top before baking. it was a big hit!

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