Brunch

Tomato Potato Eggy-Bakey is for Breakfast.

Tomato Potato Eggy-Bakey takes 10 minutes to prepare.

Tomato Potato Eggy-Bakey takes 20 minutes to cook.

Tomato Potato Eggy-Bakey makes 6 servings.

The ingredients for Tomato Potato Eggy-Bakey are:

9.0 large Egg, fresh, whole, raw
0.5 cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
2.0 tbsp Butter, unsalted
1.0 medium (2-1/4" to 3-1/4" dia.) Potato, raw
1.0 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw, year round average
2.0 tbsp Parmesan Cheese, grated
Salt, as desired

Here is how you make Tomato Potato Eggy-Bakey:

Preheat oven to 350. Sautee potato in butter. Layer potatoes on bottom of 9x13 pan. Whisk together eggs and cream. Pour over potatoes. Layer tomatoes on top then sprinkle it all with parmesan cheese. Cook for 20 minutes.Serving Size: Makes 6 4-inch piecesNumber of Servings: 6.0Recipe submitted by SparkPeople user AMBERTEMERITY.

The nutritional information for Tomato Potato Eggy-Bakey is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 246.8

• Total Fat: 19.0 g
• Cholesterol: 317.9 mg
• Sodium: 153.1 mg
• Total Carbs: 7.8 g
• Dietary Fiber: 1.1 g
• Protein: 11.4 g

The dietary needs meet for Tomato Potato Eggy-Bakey is Vegetarian