This egg bake is great for a spring brunch–add bacon or ham to make it heartier.
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2 tablespoons Land O Lakes® Butter
6 medium (2 cups) new red potatoes, unpeeled, cut into 1/2-inch pieces
1 small (1/2 cup) onion, coarsely chopped
1 teaspoon finely chopped fresh garlic
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Asiago cheese blend
1/2 cup coarsely chopped roasted red peppers
2 tablespoons chopped fresh chives
10 large Land O Lakes® Eggs
1/2 cup Land O Lakes® Half & Half
Heat oven to 325°F. Spray 8-inch square glass baking dish with no-stick cooking spray; set aside.
Melt butter in 12-inch nonstick skillet until sizzling. Add potatoes; cook over medium heat 3 minutes. Add onion, garlic, salt and pepper; continue cooking 4-6 minutes or until potatoes are crisply tender. Stir in cheese, roasted red peppers and chives. Place potato mixture into prepared baking dish.
Combine eggs and half & half in bowl; beat at medium speed until well mixed. Pour egg mixture over potatoes in baking dish. Bake 45-55 minutes or until knife inserted in center comes out clean.
Add 1/2 cup chopped ham or cooked bacon, if desired.
Mixing up an egg bake is the easiest way to serve a savory brunch to a crowd. With a few simple additions, you can make brunch with your favorite Mediterranean, Mexican or Italian flavors.