Hearty Confetti Breakfast
Start your day the right way with this all-in-one potato-and-egg skillet!
Make This Recipe
Ingredients
- 1 large sweet potato, peeled and cut into 1/2-inch cubes
- 1 large Yukon Gold potato, cut into 1/2-inch cubes
- 1 medium red potato, cut into 1/2-inch cubes
- 1 small onion, finely chopped
- 3/4 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons butter
- 2 teaspoons olive oil
- 4 Eggland's Best Eggs (large)
- 1/4 cup shredded Asiago cheese
Preparation
In a 10-in. ovenproof skillet, saute the potatoes, onion and seasonings in butter and oil until vegetables are golden brown and tender.
With the back of a spoon, make four wells in the potato mixture; add an egg to each well.
Remove from the heat; sprinkle with cheese.
Broil 3-4 in. from the heat for 3-4 minutes or until eggs are completely set
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 200 |
| Fat | 10 g |
| Saturated Fat | 4 g |
| Cholesterol | 186 mg |
| Sodium | 307 mg |
| Carbohydrates | 18 g |
| Dietary Fiber | 2 g |
| Protein | 10 g |