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Pesto Potato Egg Bake

This Pesto Potato Egg Bake is one of my favorite ways to use up leftover roasted potatoes. It's a tasty, one-pan meal made with crispy roasted potato, homemade spinach basil pesto, and gently fried eggs.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Breakfast
Cuisine: American
Method: Skillet
Servings: 4 people

Ingredients

  • 1 teaspoon avocado oil or olive oil
  • 2 cups roasted potatoes
  • 2-4 tablespoons pesto
  • 4 eggs
  • pinch of salt
  • pinch of black pepper

Instructions

  • Heat oil in a skillet over medium heat until hot.
  • Add roasted potatoes. Add pesto and mix to combine. Add more as desired.
  • Crack in eggs and sprinkle with salt and pepper.
  • Cover your skillet with a lid, lower the heat to medium-low, and cook until the egg whites have set and are opaque (about 3-5 minutes).

Nutrition

Serving: 1person | Calories: 182kcal | Carbohydrates: 19g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 139mg | Potassium: 503mg | Fiber: 2g | Sugar: 1g | Vitamin A: 391IU | Vitamin C: 21mg | Calcium: 49mg | Iron: 2mg