2 Eggs and 5 Potatoes! I Stopped Ordering Pizza After Making This 🍕

This potato and egg bake is a hearty and comforting dish that’s perfect for any meal of the day. Combining tender potatoes, fluffy eggs, and a medley of vegetables, it makes for a delicious alternative to takeout pizza. It’s also a great way to use up leftovers and can be customized with whatever ingredients you have on hand. Plus, it’s nutritious, providing a balanced mix of protein and veggies that are sure to satisfy.

Why This Recipe Is Helpful

• It uses everyday ingredients, making it a practical choice for home cooks.
• The dish is versatile, allowing for various substitutions based on preferences or dietary needs.
• It’s a budget-friendly recipe that’s easy to prepare and perfect for sharing with family.

Best For

This recipe is ideal for families looking for a filling and delicious meal. It’s great for anyone who loves comfort food but wants to avoid ordering pizza.

Be Careful If

If you’re managing dietary restrictions related to dairy or gluten, consider using suitable substitutes for milk, cheese, and flour.

Ingredients

• 2 large eggs
• 5 medium potatoes
• 1 cup (240 ml) milk
• 5 tablespoons (75 g) flour
• 10 g (0.35 oz) baking powder
• Salt and black pepper to taste
• 1 red onion, chopped
• 3 cloves garlic, minced
• 1 chicken breast, diced
• 1 carrot, grated
• 100 g (3.5 oz) mushrooms, sliced
• 1 bell pepper, chopped
• A bunch of parsley, chopped
• Smoked paprika and oregano to taste
• 150-200 g (5.3-7.1 oz) cheese, grated
• 2 tablespoons (30 g) sour cream
• 1 clove garlic, pressed
• A bunch of dill, chopped
• Oil for frying

Ingredient Notes

• Using different vegetables, like zucchini or spinach, can add flavor and nutrition.
• For a vegetarian option, omit the chicken and add more mushrooms or beans.
• Any type of cheese can be used for customization; just ensure it melts well.

Kitchen Tools Needed

• Mixing bowls
• Baking tray
• Frying pan
• Whisk
• Potato masher

Step-by-Step Instructions

1. Preheat your oven to 180°C (350°F).
2. Crack the eggs into a bowl and whisk them until blended.
3. Peel and slice the potatoes, then boil them in salted water until soft. Drain and mash.
4. In a large bowl, mix the mashed potatoes with milk, whisked eggs, salt, pepper, flour, and baking powder until smooth.
5. Line a baking tray with parchment paper, drizzle with oil, and spread the potato mixture evenly on it.
6. Heat oil in a frying pan and sauté the chopped red onion and minced garlic until translucent, about 3 minutes.
7. Add the diced chicken, grated carrot, sliced mushrooms, chopped bell pepper, and parsley to the pan. Season with black pepper, oregano, and smoked paprika. Stir well and cook for 5-7 minutes until the chicken is cooked through.
8. Spread the mixture over the potato base and sprinkle with grated cheese.
9. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
10. For the sauce, combine sour cream, pressed garlic, chopped dill, salt, and black pepper in a small bowl.
11. Cut the bake into slices and serve warm with the sauce on the side. Enjoy!

Pro Tips

• Ensure the potatoes are mashed smoothly for a creamier texture in the base.
• Season each layer of the dish to enhance the overall flavor.
• Allow the dish to cool slightly before slicing for cleaner cuts.

Lighter Swaps

• Use low-fat milk and cheese for a lighter version.
• Substitute whole wheat flour for regular flour for added nutrition.

Common Mistakes

• Overcooking the potatoes can lead to a watery base.
• Not seasoning the layers can make the dish bland.
• Skipping the resting time after baking can affect the final texture.

Serving Suggestions

Serve this dish warm with a simple green salad or your favorite dipping sauce for an added crunch.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Tips

Reheat in a preheated oven at 180°C (350°F) until warmed through to maintain the crispy texture of the top.

Nutrition Estimate

Calories: 350
Protein: 20 g
Carbs: 40 g
Fat: 15 g

Values are estimates and may vary by ingredients and portion size.

Recipe Summary

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Cuisine: Comfort Food
Course: Main Dish
Calories: 350

Frequently Asked Questions

Can I use different meats in this recipe?
Yes, you can substitute the chicken with turkey or sausage.

Is this dish freezable?
Yes, it can be frozen before baking for a quick meal later.

Can I make this recipe vegetarian?
Absolutely, just omit the chicken and add extra vegetables or beans for protein.

This comforting potato and egg bake is not only satisfying but also versatile, making it a go-to for family meals. If you’re looking for more delicious recipes, you might enjoy this Swiss Grandma’s Summer Cake for a delightful dessert option.

Print Recipe

Potato and Egg Bake

This hearty and comforting potato and egg bake combines tender potatoes, fluffy eggs, and a medley of vegetables, making it a delicious alternative to takeout pizza.

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Main Dish

Cuisine: Comfort Food

Keyword: Budget-Friendly, comfort food, Egg Bake, Family Meal, Potato Bake

Servings: 6 servings

Calories: 350kcal

Ingredients

Main Ingredients

• 2 large eggs
• 5 medium potatoes peeled and sliced
• 1 cup milk 240 ml
• 5 tablespoons flour 75 g
• 10 g baking powder 0.35 oz
• Salt and black pepper to taste
• 1 red onion chopped
• 3 cloves garlic minced
• 1 chicken breast diced
• 1 carrot grated
• 100 g mushrooms sliced, 3.5 oz
• 1 bell pepper chopped
• A bunch of parsley chopped
• Smoked paprika and oregano to taste
• 150-200 g cheese grated, 5.3-7.1 oz
• 2 tablespoons sour cream 30 g
• 1 clove garlic pressed
• A bunch of dill chopped
• Oil for frying

Instructions

Preparation

• Preheat your oven to 180°C (350°F).
• Crack the eggs into a bowl and whisk them until blended.
• Peel and slice the potatoes, then boil them in salted water until soft. Drain and mash.
• In a large bowl, mix the mashed potatoes with milk, whisked eggs, salt, pepper, flour, and baking powder until smooth.
• Line a baking tray with parchment paper, drizzle with oil, and spread the potato mixture evenly on it.

Cooking

• Heat oil in a frying pan and sauté the chopped red onion and minced garlic until translucent, about 3 minutes.
• Add the diced chicken, grated carrot, sliced mushrooms, chopped bell pepper, and parsley to the pan. Season with black pepper, oregano, and smoked paprika. Stir well and cook for 5-7 minutes until the chicken is cooked through.
• Spread the mixture over the potato base and sprinkle with grated cheese.
• Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.

Serving

• For the sauce, combine sour cream, pressed garlic, chopped dill, salt, and black pepper in a small bowl.
• Cut the bake into slices and serve warm with the sauce on the side.

Notes

Using different vegetables like zucchini or spinach can add flavor and nutrition. For a vegetarian option, omit the chicken and add more mushrooms or beans. Any type of cheese can be used for customization; just ensure it melts well. Allow the dish to cool slightly before slicing for cleaner cuts.