Baked Eggs & Potatoes
An excellent recipe to use leftover potatoes for Baked Eggs & Potatoes.
PrintBaked Eggs & Potatoes
In this recipe, we stir some bacon into the potatoes, divide the mixture into individual portions and form a little well in the center. Then we crack an egg into each one and bake the whole thing until the eggs are set but the yolks are still runny and the potatoes are crisp around the edges. This is a very easy idea with a minimum of fuss or muss for any number of people.
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Ingredients
Scale
- 4 cups mashed potatoes or baked potato skins
- 6 strips cooked bacon, crumbled
- 2 tablespoons unsalted butter, melted
- 4 eggs
- ¼ cup grated Parmesan cheese
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper (or use lightly greased individual baking dishes).
- In a medium bowl, add the bacon to the potatoes and mix to combine.
- Scoop 4 even portions of mashed potatoes onto the prepared baking sheet. Brush each potato with melted butter.
- Use a spoon to create a well in the center of each potato, then crack an egg into each one. Top each egg with 1 tablespoon Parmesan cheese, and season with salt and pepper.
- Bake until the potatoes are golden brown and the eggs are set but still slightly jiggly in the center, 12 to 15 minutes.
- Serve immediately while warm.
Nutrition
- Serving Size: 4