Potato Egg Bake

Potato Egg Bake
25
2 Reviews
This vegetable-filled breakfast recipe is easy-to-make, but also can be prepared ahead and baked the next day.
15 min
Prep Time
1:05
Total Time
8 servings

Ingredients

2 cups
refrigerated shredded potatoes with peppers and onions
2 cups
frozen mixed vegetables, thawed, well-drained
1/4 cup
all-purpose flour
8
large Land O Lakes® Eggs, beaten
1/2 cup
fat free skim milk
1/2 teaspoon
seasoned salt
1 cup
shredded Cheddar cheese

Directions

  1. Heat oven to 350°F. Lightly spray 9-inch square baking dish with no-stick cooking spray.
  2. Spread potatoes over bottom of pan.
  3. Combine vegetables and flour in bowl; spoon over potatoes.
  4. 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 Tips

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

Nutrition Facts (1 serving)

Calories
200
Cholesterol
225mg
Carbohydrates
15g
Protein
12g
Fat
12g
Sodium
330mg
Dietary Fiber
2g

Recipe Comments and Reviews

Rating

I think its gonna be a great recipe to carry out

Rating

for the meat lovers, I sprinkled crumbled bacon on top before baking. it was a big hit!

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