Ceo Breakfast (Cheese, Onion, Egg) – a delicious recipe with gold potatoe, quarter, cheddar cheese, eggs, cream, salt. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
1) cut potatoe into bite sized cubes. Rinse thouroughly with cold water for 2 minutes minimum.
2
2) cut onions paysanne style
3
3) shred cheddar
4
4) whisk the eggs and add the whipped cream and salt and pepper
5
5) sautee onions for 3 to 5 minutes with butter or olive oil until transluscent. Remove and set aside.
6
6) sautee potatoes with butter or olive oil until softened. Remove and set aside.
7
7) once onions and potatoes are cooled add to egg mixture along with cheese and mix gently.
8
8) lightly butter the pan then add the egg mixture.
9
9) Put into oven for 5- 8 minutes at 425 degrees.
10
10) once cooked, egg breakfast should slide off the pan right on to the plate.
165
kcal
Calories
10
g
Fat
7
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 medium yukon gold potatoe, 1 half or quarter of a spanish onion (depending on your fondness for onions), 1/4 cup of extra old cheddar cheese, 3 eggs, and more.
Yes, Ceo Breakfast (Cheese, Onion, Egg) falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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