Cheesy Poblano Potato Egg Bake
An easy, cheesy egg bake made in one cast iron skillet with baby potatoes, poblano peppers and three cheeses. Perfect make-ahead breakfast for the holidays.
Equipment
- 10 to 12 inch cast iron skillet
Ingredients
- 1 lb baby potatoes diced (about 3 cups)
- 2 poblano peppers diced
- 1/4 red onion chopped
- 10 large eggs
- 2 tbsp plain yogurt
- 1/3 cup Parmesan cheese grated
- 1/3 cup feta cheese crumbled
- 1/3 cup white cheddar cheese for the top
- garlic powder to taste, added in layers
- all purpose seasoning to taste, added in layers
- salt and pepper to taste, added in layers
- 2 tbsp olive oil or butter for cooking
Instructions
- Preheat oven to 350°F.
- In a large oven-safe skillet, heat olive oil or butter over medium heat.
- Add the potatoes and cook until fork-tender, about 10 to 12 minutes. Season with garlic powder, all purpose seasoning, salt and pepper.
- Add the poblano peppers and red onion. Season again with garlic powder, all purpose seasoning, salt and pepper. Cook for 5 to 7 minutes until softened.
- In a bowl, whisk together the eggs, plain yogurt, Parmesan, feta, garlic powder, all purpose seasoning, salt and pepper.
- Pour the egg mixture over the potato and poblano mixture. Sprinkle white cheddar on top and add a final layer of seasonings.
- Bake uncovered for 20 minutes, or until the eggs are set and the top is golden.
- Let cool for a few minutes, then slice and serve.
Notes
Make ahead: The potato and poblano mixture can be made ahead and stored in the fridge. The day of, heat your cast iron skillet with a little oil, add the potato mixture to warm it through, then add the egg mixture and bake.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat slices in the microwave for 45 to 60 seconds.
Cheese swaps: Feel free to add a little more cheese, or swap in other favorites. Gouda, Monterey Jack, mozzarella or goat cheese all work perfectly.