Potato Egg Bake
Potato Egg Bake Image

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
1 hr 05 min


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.


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


Explore reviews from
our online community

  December 01, 2009

I think its gonna be a great recipe to carry out

— says Olubunmi
  October 26, 2008

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

— says Bernie
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