Baked Egg in a Nest of Crispy Potatoes, Ham, Cheese and Veggies

Large bowl, baking sheet lined with parchment paper or aluminum foil

10 minutes

35 minutes

American

Baked Egg, Crispy Potatoes, Ham, Cheese, Veggies

Breakfast

Baking

Gluten free

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2 medium potatoes (400g), peeled and diced into small cubes

2 tablespoons olive oil (30ml)

1/4 teaspoon garlic powder (1.25ml)

1/4 teaspoon onion powder (1.25ml)

Salt and pepper to taste (2g each)

1/2 cup cooked ham (120g), diced into small cubes

1/4 cup shredded cheese (60g)

1/4 cup mixed vegetables of your choice (60g), diced into small cubes

2 large eggs

Preheat oven to 375°F (190°C).

In a large bowl, combine the potatoes with the olive oil, garlic powder, onion powder, salt and pepper until evenly coated.

Spread the potato mixture onto a baking sheet lined with parchment paper or aluminum foil and bake for 15 minutes or until golden brown and crispy.

Remove from oven and reduce heat to 350°F (175°C).

Place the cooked ham cubes on top of the potatoes followed by the shredded cheese and mixed vegetables of your choice.

Crack two eggs on top of the mixture making sure not to break the yolks if possible.

Bake for an additional 10 minutes or until egg whites are set but yolks are still runny when pierced with a fork or knife tip.

Calories – 437 kcal; Fat – 19.3 g; Carbohydrates – 37.2 g; Protein – 22.7 g; Sodium – 590 mg; Cholesterol – 200 mg

This delicious breakfast dish is made with crispy potatoes, ham, cheese and veggies all baked together in one nest topped with two eggs for an extra protein boost! It’s easy to make in just 25 minutes total time!

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The state of Rhode Island is famous for its clam cakes, which are similar to doughnuts but made with clam meat.