Recipes and Cooking Cheesy Potato Bake with Eggs 3.6 (91) 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 1, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 55 mins Total Time: 1 hrs 25 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 medium onion, finely chopped 2 tablespoon butter 4 teaspoon all-purpose flour 1 ½ cup milk 8 ounce sharp cheddar cheese, shredded (2 cups) 3 pound russet potatoes, peeled and thinly sliced* 1 ½ cup chopped fresh broccoli 1 tablespoon vegetable oil 8 eggs 2 tablespoon milk 6 slices bacon, crisp-cooked, drained, and crumbled 1 large tomato, chopped Directions 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. Andy Lyons Tips Quickly slice potatoes with a food processor or mandolin slicer. Rate it Print Nutrition Facts (per serving) 421 Calories 22g Fat 36g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 421 % Daily Value * Total Fat 22g 28% Saturated Fat 11g 55% Cholesterol 259mg 86% Sodium 708mg 31% Total Carbohydrate 36g 13% Total Sugars 7g Protein 21g Vitamin C 35.4mg 177% Calcium 313mg 24% Iron 2mg 11% Potassium 837mg 18% Folate, total 60.5mcg Vitamin B-12 1.2mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.