This Baked Eggs and Potatoes Skillet Breakfast recipe is made with garden potatoes, fresh tomatoes, shallots, green onions, cheese, zucchini, and eggs!

Bounty.

Now that it’s autumn, our garden is looking old and tired.

But we’ve produced so much and have shared the bounty with many this growing season. That feels good.

With the variety of quality food that we put into our bodies, after 7 years with garden beds on our city lot, the ritual of harvesting has become an exciting part of our routine.

Right now, it’s potatoes, tomatoes, shallots, and zucchini (and other squashes).

But mostly warm, dirty, weird-shaped but mostly round, earth-scented potatoes.

When our kids’ dad barbecues them and serves them fresh off the grill, you’d think our kids had died and gone to heaven.

They are pure golden treats for all.

This time we dug potatoes from the garden beds, which we only dig up what we are going to use (they taste fresher that way, at least for now), sliced and fried in garden-fresh shallots.

Baked Eggs and Potatoes Skillet Breakfast

We made one of the simplest recipes, but truly nourishing to our bodies, Baked Eggs and Potatoes Skillet Breakfast.



And to be honest with you, it was the conversation around the table that was really the treat.

This week, 2 will be off to college and the home will be quiet and … different.

The dynamics in our home will be changing.

Just as the season is changing.

And with the season, nourishment, love, and great joy.

Bounty.

What favorite vegetables are you enjoying from the local market or your own garden this season?

Baked Eggs and Potatoes Skillet Breakfast
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Baked Eggs and Potatoes Skillet Breakfast

Ingredients

  • 3 Tbsp. olive oil
  • 3 small shallots, finely chopped
  • 4-5 medium red potatoes, sliced
  • 1 medium zucchini
  • Salt and pepper to taste
  • 1 tsp. paprika
  • 1/2 cup fresh basil leaves, finely chopped
  • 4 Tbsp. butter
  • 8 eggs
  • 1 cup sharp cheddar cheese, grated
  • 3 green onions, or use the greens from the shallots
  • 2-3 fresh tomatoes

Instructions

  • Preheat oven to 400 degrees.
  • Add 2-3 Tbsp. olive oil to oven-proof skillet. Heat on medium-high and add finely sliced shallots and the potatoes. Salt and pepper; add paprika. Cook, stirring occasionally until brown and tender (about 10-12 minutes). Add the sliced zucchini and cook for another 2-3 minutes, until tender.
  • Add in the fresh chopped basil, removing the pan from the heat.
  • Create 4 evenly spaced wells in the potatoes and add 1 tablespoon of butter in each well.
  • Crack 2 eggs in each well, making sure you don’t break the yolk. Salt and pepper.
  • Place the skillet in the oven, without a lid, and bake for 10 minutes (until egg whites are baked through).
  • Remove the skillet from the oven and sprinkle with 1 cup of cheese. Place back in the oven for 2 minutes.
  • Garnish with sliced green onions and freshly sliced tomatoes.
  • Serve while hot.
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Baked Eggs and Potatoes Skillet Breakfast

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