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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.

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15 min
Prep Time
1 hr 05 min
Total Time


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

How to make

  1. STEP 1

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

  2. STEP 2

    Spread potatoes over bottom of pan.

  3. STEP 3

    Combine vegetables and flour in bowl; spoon over potatoes.

  4. STEP 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.

Tip #1

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

Nutrition (1 serving)

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