Rating: 3.5 stars
92 Ratings
  • 5 star values: 31
  • 4 star values: 21
  • 3 star values: 17
  • 2 star values: 12
  • 1 star values: 11
  • 92 Ratings

Think of this Cheesy Potato Bake with Eggs as a mash-up of scalloped potatoes and egg casserole. This easy breakfast recipe is perfect for feeding a crowd of house guests or a hungry family.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

30 mins
55 mins
1 hr 25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325°F. In a medium saucepan cook onion in butter over medium heat for 4 minutes or until tender, stirring occasionally. Stir in flour, 1/2 tsp. salt, and 1/2 tsp. ground black pepper. Stir in milk; cook and stir until slightly thickened and bubbly. Stir in cheese until melted.

  • In a 3-quart baking dish, layer potatoes, then cheese sauce. Bake, covered, about 55 minutes, until potatoes are tender.

  • In a large skillet, cook broccoli in hot oil over medium heat for 5 minutes, until nearly tender, stirring frequently. In a large bowl, beat together eggs, water, 1/2 tsp. salt, and 1/4 tsp. ground black pepper. Pour over broccoli in skillet. Cook over medium heat, without stirring, until mixture begins to set on bottom and around edges. Using a spatula, lift and fold partially cooked egg so uncooked portion flows underneath. Cook 2 minutes more or until egg is cooked yet still moist. Spoon over potatoes. Top with bacon and chopped tomato. Serve immediately.


Quickly slice potatoes with a food processor or mandolin slicer.

Nutrition Facts

421 calories; fat 22g; cholesterol 259mg; saturated fat 11g; carbohydrates 36g; mono fat 7g; poly fat 3g; insoluble fiber 3g; sugars 7g; protein 21g; vitamin a 971.8IU; vitamin c 35.4mg; thiamin 0.3mg; riboflavin 0.5mg; niacin equivalents 2.8mg; vitamin b6 0.6mg; folate 60.5mcg; vitamin b12 1.2mcg; sodium 708mg; potassium 837mg; calcium 313mg; iron 2mg.