Cheesy Potato Bake with Eggs

By JenHall

haven't tried this yet

Ingredients

• 1 medium onion, finely chopped
• 2 tablespoons butter
• 4 teaspoons all-purpose flour
• 1 1/2 cups milk
• 8 ounces sharp cheddar cheese, shredded (2 cups)
• 3 pounds russet potatoes, peeled and thinly sliced*
• 1 1/2 cups chopped fresh broccoli
• 1 tablespoon vegetable oil
• 8 eggs
• 2 tablespoons milk
• 6 slices bacon, crisp-cooked, drained, and crumbled
• 1 large tomato, chopped

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 325 degrees 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.

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

3. 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.

From the Test Kitchen•Quickly slice potatoes with a food processor or mandolin slicer.

Nutrition Facts (Cheesy Potato Bake with Eggs) Servings Per Recipe 8,
cal. (kcal) 421,
Fat, total (g) 22,
chol. (mg) 259,
sat. fat (g) 11,
carb. (g) 36,
Monosaturated fat (g) 7,
Polyunsaturated fat (g) 3,
fiber (g) 3,
sugar (g) 7,
pro. (g) 21,
vit. A (IU) 972,
vit. C (mg) 35,
Thiamin (mg) 0,
Riboflavin (mg) 1,
Niacin (mg) 3,
Pyridoxine (Vit. B6) (mg) 1,
Folate (µg) 60,
Cobalamin (Vit. B12) (µg) 1,
sodium (mg) 708,
Potassium (mg) 837,
calcium (mg) 313,
iron (mg) 2,
Percent Daily Values are based on a 2,000 calorie diet