Recipe: Cheesy Potato + Egg Skillet
Your morning marathon doesn’t have to be blah… give it a boost. You can still streamline your routine and enjoy a cheesy meal that kiddos will savor too. Moods on the morning commute [or bus ride] will be that much better for it!
To that end, I offer this Cheesy Potato + Egg Skillet, made with Kraft® Expertly Paired™ Cheddar + Swiss, crafted especially for omelets and egg dishes. With a little prep the night before, all you have to do is toss everything in the pan + season… dare you to go back to granola bars after this!
Breakfast Boost | Cheesy Potato + Egg Skillet
Prep Time: 15 minutes | 51 minutes. Makes 6 servings.
- 1 Tbsp. olive oil
- 1 lb. baking potatoes [about 3], halved, thinly sliced
- 1 onion, coarsely chopped
- 1 can [14.5 oz.] Italian-style diced tomatoes, undrained
- 8 eggs, beaten
- 1 cup Kraft® Expertly Paired™ Cheddar and Swiss for Eggs, Omelets and Quiches
- 1/2 tsp. dried basil leaves
HEAT oil in large nonstick skillet on medium heat. Add potatoes and onions; cover. Cook 16 to 18 min. or until vegetables are tender and golden brown, stirring occasionally. Stir in tomatoes.
POUR eggs over vegetable mixture. [Do not stir.] Cover; cook 12 to 14 min. or until eggs are set.
TOP with cheese and basil; cook, covered, 2 to 3 min. or until cheese is melted
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