CHEESY POTATO BAKE WITH EGGS

prep 35 minutes bake 55 minutes at 325°F

•   2 Tbsp. butter
•  ½ cup finely chopped onion
•   4 tsp. all-purpose flour
•   1 tsp. salt
•  ¾ tsp. black pepper
• 1½ cups milk
•   2 cups shredded sharp cheddar cheese (8 oz.)
•   3 lb. russet potatoes, peeled and thinly sliced*
•   1 Tbsp. vegetable oil
• 1½ cups chopped fresh or frozen broccoli
•   8 eggs
•   2 Tbsp. water
•   6 slices bacon, crisp-cooked, drained, and crumbled
•   1 large tomato, chopped

1. Preheat oven to 325°F. For cheese sauce, in a medium saucepan melt butter over medium heat. Add onion; cook about 4 minutes or until tender, stirring occasionally. Stir in flour, ½ tsp. of the salt, and ½ tsp. of the pepper. Stir in milk; cook and stir until slightly thickened and bubbly. Add cheese; stir until melted.

2. In a 3-qt. rectangular baking dish layer thinly sliced potatoes and cheese sauce. Bake, covered, about 55 minutes or until potatoes are tender.

3. In a large skillet heat oil over medium heat. Add broccoli; cook about 5 minutes or until crisp-tender, stirring frequently. In a large bowl beat together eggs, the water, and the remaining ½ tsp. salt and ¼ tsp. pepper. Pour over broccoli in skillet. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edges. Using a spatula, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking about 2 minutes more or until egg mixture is cooked but still glossy and moist. Spoon eggs over potatoes. Top with bacon and chopped tomato. Serve immediately.

number of servings 8

*TIP To slice potatoes quickly, use a food processor fitted with a slicing blade or a mandoline slicer.

per serving 421 cal., 22 g fat (11 g sat. fat), 259 mg chol., 708 mg sodium, 36 g carb., 3 g fiber, 7 g sugars, 21 g pro.

FLEX IT

Have guests who don’t eat meat? Serve this dish with crumbled bacon on the side, to be added or not.