Cheesy Potato and Egg Bake

This Cheesy Potato and Egg Bake combines the comforting flavors of eggs, creamy cheese, and tender potatoes for a hearty dish that’s perfect for breakfast or brunch. Baked to perfection, it offers a delightful blend of textures: crispy edges, fluffy eggs, and gooey cheese. It’s a satisfying meal that adheres to traditional cooking methods while adding a creative twist with fresh herbs and spices.

Ingredients:

• 4 medium potatoes, peeled and diced
• 6 large eggs
• 1 cup milk
• 1 cup shredded cheese (cheddar or your choice)
• 1/2 cup chopped green onions
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large pot, bring salted water to a boil. Add the diced potatoes and cook until tender, about 10-12 minutes. Drain and set aside.
3. In a large mixing bowl, whisk together the eggs, milk, garlic powder, paprika, salt, and pepper until well combined.
4. In a greased baking dish, layer the cooked potatoes evenly. Pour the egg mixture over the potatoes, then sprinkle the shredded cheese and chopped green onions on top.
5. Drizzle the olive oil over the top for added flavor and richness.
6. Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the cheese is bubbly and golden.
7. Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.