Breakfast Potatoes and Eggs

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 290.7
  • Total Fat: 10.6 g
  • Cholesterol: 372.0 mg
  • Sodium: 195.8 mg
  • Total Carbs: 33.0 g
  • Dietary Fiber: 4.4 g
  • Protein: 16.5 g

View full nutritional breakdown of Breakfast Potatoes and Eggs calories by ingredient
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Number of Servings: 4


    3 medium (2-1/4" to 3-1/4" dia.) Baked Potato, with skin
    1 medium (approx 2-3/4" long, 2- Sweet peppers (bell)
    1 small Onions, raw
    .5 1tsp Olive Oil
    1 tbsp Rosemary, dried
    1 clove Garlic
    1 tsp Paprika
    1 dash Salt
    1 tsp Pepper, black
    8 large Egg, fresh, whole, raw


1. Preheat oven to 500˚F/260˚C.

2. Place potato pieces, diced red bell pepper, and diced onion on a baking sheet.

3. Drizzle olive oil over everything and season with rosemary, garlic, paprika, salt, and pepper. Mix until evenly coated.

4. Spread coated potatoes, peppers, and onions out into an even layer.

5. Bake for 30 minutes, stirring every 10-15 minutes.

6. Divide into 4 servings

7. top each serving with 2 eggs cooked to preference

Serving Size: serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user LATTE_DE.

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