Cheesy Potato Bake with Eggs
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.
Ingredients
-
1 onion, finely chopped
-
2 tablespoons butter
-
4 teaspoons all-purpose flour
-
1 ½ cups milk
-
8 ounces sharp cheddar cheese, shredded (2 cups)
-
3 pounds russet potatoes, peeled and thinly sliced*
-
1 ½ cups chopped fresh broccoli
-
1 tablespoon vegetable oil
-
8 eggs
-
2 tablespoons milk
-
6 bacon, crisp-cooked, drained, and crumbled
-
1 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.
Tips
Quickly slice potatoes with a food processor or mandolin slicer.