Egg bakes hold a special place in my heart. Not only do they remind me of family get-togethers and relaxed brunches, but they are also a delicious and easy way to add vegetables into your day. Egg bakes are so versatile; you can add whatever vegetables you have on hand and swap out any vegetables you don’t care for, making this the perfect dish for picky eaters. They are also great re-heated, meaning you can make them the night before and treat yourself with a hot, healthy breakfast to jump start your day. Now what could be better than that? Be sure to take advantage of the fresh and frozen potatoes we have on sale this week and try this great Potato and Egg Bake recipe from our friends at the United States Potato Board!
Potato and Egg Bake
¾ lb. russet potatoes, cut into 1/2” cubes
½ cup chopped red bell pepper
½ cup chopped asparagus
¼ cup sliced red onions
1 cup Crystal Farms shredded sharp cheddar cheese
3 Tbsp. flour
¾ tsp. baking powder
1 clove garlic, minced
1 cup Kemps fat-free cottage cheese
- Preheat oven to 350°F and spray an 11x7-in. casserole dish with nonstick cooking spray.
- Spread potatoes, pepper, asparagus, green onions, and cheddar cheese into prepared pan.
- In a separate bowl, whisk together eggs, flour, baking powder and garlic; season lightly with salt and pepper. Stir in cottage cheese and pour into prepared dish.
- Bake for 45 minutes or until eggs are puffed, golden brown and set in the center.