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Cheesy Mashed Potato Egg Skillet Casserole

Prep 10 min
Total 30 min
Servings 4

This is the ultimate easy breakfast to serve a crowd! Cheesy mashed potatoes topped with eggs, bacon, and plenty of cheese, served up in a cast iron skillet. MORE+ LESS-

By Half Baked Harvest

March 8, 2017

Ingredients

pouch (4.7 oz) Betty Crocker™ Mashed Potato Mix Loaded Mashed

1/2

cup milk

1/2

cup water

2 1/2

tablespoons butter

1 1/2

cups shredded sharp cheddar cheese

4-6 eggs

Salt and pepper, to taste

4-6 slices fried bacon

green onions, chopped

Pinch of crushed red pepper

Steps

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1

Preheat oven to 350º F. Heat a large oven-safe skillet over medium heat. Add water and butter and prepare mashed potatoes as directed on package.
2

Once mashed potatoes are ready, cover with 2/3 of the shredded cheese. Next, make 4-6 wells in the mashed potatoes for the eggs. Crack eggs into the wells and sprinkle with salt and pepper. Cover with remaining cheese.
3

Place entire skillet in oven and bake until whites of eggs are just set but yolks are still slightly runny, about 12 to 15 minutes. Top with bacon and sprinkle with green onions. Serve.

Expert Tips

To make this heartier, stir cooked ground sausage into the mashed potatoes.
To make this ahead of time, prepare everything as directed (but don’t add the eggs) and refrigerate. Remove from the refrigerator 30 minutes before baking. Add the eggs and then bake as directed.
If you have leftover mashed potatoes from your holiday feast, use 2 to 3 cups of those!

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 480
Calories from Fat: 270

% Daily Value

Total Fat: 30g; 47%
Saturated Fat 16g 79% Trans Fat 1g
Cholesterol: 260mg; 86%
Sodium: 1090mg; 46%
Potassium: 660mg; 19%
Total Carbohydrate: 29g; 10%
Dietary Fiber 1g 7% Sugars 3g
Protein: 23g

% Daily Value*:

Vitamin A: 20%; 20%
Vitamin C: 2%; 2%
Calcium: 35%; 35%
Iron: 8%; 8%

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

When the holidays come around, this is the ultimate easy breakfast to serve a crowd! Today I’m sharing this easy breakfast casserole—a great way to use up your leftover mashed potatoes. I don’t know about you, but mashed potatoes are a staple on our Christmas dinner table. Somehow, though, I always end up making way more than I need. With potato-loving brothers that’s definitely not a problem, but over the years I’ve gotten crafty and have come up with delicious ways to use up those leftovers. This skillet casserole is possibly one of my favorites. It has VERY minimal ingredients and is absolutely delicious! To make this heartier, stir cooked ground sausage into the mashed potatoes. To make this ahead of time, prepare everything as directed (but don’t add the eggs) and refrigerate. Remove from the refrigerator 30 minutes before baking. Add the eggs and then bake as directed. If you have leftover mashed potatoes from your holiday feast, use 2 to 3 cups of those! YUM! A perfect way to ring in the New Year too!