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Breakfast/brunch

Cheesy Potato & Egg Skillet

Cheesy Potato & Egg Skillet recipe
photo by:kraft
Sauté onions and sliced potatoes in the skillet until tender, pour in eggs and cook until set. Then sprinkle with cheesy goodness, melt—and enjoy!
time
prep:
15 min
total:
51 min
servings
total:
6 servings
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What You Need

1
Tbsp.  olive oil
1
lb.  baking potatoes (about 3), halved, thinly sliced
1
 onion, coarsely chopped
1
can  (14.5 oz.) Italian-style diced tomatoes, undrained
8
 eggs, beaten
1
cup  KRAFT Shredded Cheddar Cheese
1/2
tsp.  dried basil leaves

Make It

HEAT oil in large nonstick skillet on medium heat. Add potatoes and onions; cover. Cook 16 to 18 min. or until vegetables are tender and golden brown, stirring occasionally. Stir in tomatoes.

POUR eggs over vegetable mixture. (Do not stir.) Cover; cook 12 to 14 min. or until eggs are set.

TOP with cheese and basil; cook, covered, 2 to 3 min. or until cheese is melted.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Special Extra
Brown 1/2 lb. ground beef; drain. Add with the tomatoes.
Substitute
Substitute 1/4 lb. (4 oz.) VELVEETA®, cut into 1/2-inch cubes, for the Cheddar cheese.
Substitute
Substitute 1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa for the tomatoes.
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