SINGLE EGG CAST IRON SKILLET RECIPES

Name: Baked Egg and Potato Skillet
Prep time: 10 min
Cook time: 50 min
Yield: 4
Ingredients: 2 lbs. of Hy-Vee One Step russet potatoes; 3 tbsp. of Hy-Vee salted butter; 0.5 tsp. of Hy-Vee salt; 0.25 tsp. of Hy-Vee black pepper; 4 Hy-Vee large eggs; 0.75 c. of Hy-Vee finely shredded chipotle Cheddar cheese; 0 Hy-Vee pico de gallo

BAKED EGG AND POTATO SKILLET - HY-VEE RECIPES AND IDEAS

Baked Egg and Potato Skillet - Hy-Vee Recipes and Ideas image

Potatoes and eggs are a match made in breakfast heaven. Even better: This vegetarian recipe comes together in just one skillet!

Provided by Hy-Vee Seasons Magazine

Prep Time 10 minutes

Cook Time 50 minutes

Yield 4

Number Of Ingredients 7

Ingredients

2 lbs. of Hy-Vee One Step russet potatoes
3 tbsp. of Hy-Vee salted butter
0.5 tsp. of Hy-Vee salt
0.25 tsp. of Hy-Vee black pepper
4 Hy-Vee large eggs
0.75 c. of Hy-Vee finely shredded chipotle Cheddar cheese
0 Hy-Vee pico de gallo

Steps:

1.
Preheat oven to 400 degrees. Peel potatoes; cut into 1/2-inch cubes. Melt 2 tablespoons butter in a 10-inch cast iron skillet over medium heat. Add potatoes. Cook 25 to 30 minutes or until golden brown and tender, stirring occasionally. Season with salt and pepper.
2.
Add remaining 1 tablespoon butter to skillet; remove from heat. Make four 2-inch wells in potatoes; crack one egg into each well. Bake 4 to 6 minutes or until whites are set and yolks begin to thicken. Sprinkle cheese on top; bake 2 to 3 minutes more or until cheese is melted. Top with pico de gallo, if desired. Serve immediately.

Nutrition Facts : Calories 400, FatContent 20g, SaturatedFatContent 11g, TransFatContent 0g, CholesterolContent 230mg, SodiumContent 570mg, CarbohydrateContent 42g, FiberContent 3g, SugarContent 2g, ProteinContent 15g

CAST-IRON BREAKFAST SKILLET - HY-VEE RECIPES AND IDEAS

Cast-Iron Breakfast Skillet - Hy-Vee Recipes and Ideas image

Potatoes cook extra crispy in a cast-iron skillet because cast-iron holds a constant temperature when food is added to hot oil. Use a skillet with a large surface area so you can cook everything in one batch without overcrowding.

Provided by Hy-Vee Seasons Magazine

Prep Time 24 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 12

Ingredients

2 tbsp. of Hy-Vee Select extra virgin olive oil
1.5 lbs. of red potatoes
1 red bell pepper
0.5 c. of yellow onion
2 clove(s) of garlic
0.5 tsp. of Hy-Vee kosher sea salt
0.25 tsp. of Hy-Vee black pepper
4 oz. of fully cooked Spanish chorizo
1 (4-oz) can Hy-Vee mild diced green chilies
1 c. of Hy-Vee shredded Cheddar cheese (4 oz)
4 large pasteurized eggs
0 Fresh cilantro

Steps:

1.
Preheat oven to 400°F.
2.
Heat olive oil over medium heat in a 10-in. cast-iron skillet. Add potatoes, bell pepper, onion, garlic, salt and black pepper. Cook for 12 to 15 minutes or until potatoes are tender and golden brown, stirring occasionally. Add chorizo and chiles; stir until combined. Sprinkle cheese evenly over potato mixture.
3.
Create four 2-in. indentations in the potato-chorizo mixture, using the back of a spoon. Crack one egg into each indentation, ensuring the egg is in contact with the bottom of the skillet. Bake for 12 to 15 minutes or until egg whites are set and yolks begin to thicken. If desired, garnish with cilantro.

Nutrition Facts : Calories 480, FatContent 34g, SaturatedFatContent 12g, TransFatContent 0g, CholesterolContent 260mg, SodiumContent 1110mg, CarbohydrateContent 20g, FiberContent 2g, SugarContent 2g, ProteinContent 24g

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