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Rosemary Potato Egg Bake

Rosemary Potato Egg Bake


Post in partnership with Frontier Co-op. See below for more details.

When it comes to holidays, I’ve always appreciated that Thanksgiving is on a Thursday. We usually get a four day weekend where we can just lounge around. As a result, it’s my favorite part of the holiday. Usually, we have a leisurely breakfast on Friday morning before heading out to cut down our Christmas tree. In fact, it was a tradition throughout my childhood and we’re now continuing with my child. This potato egg bake is the perfect day-after Thanksgiving breakfast. It’s hearty but not heavy and the cooking is fairly hands-off. Plus, with some Frontier Co-op dried herbs, you can use up any leftover items like potatoes and cream. This recipe also works with other types of potatoes like fingerling or sweet potatoes!



An easy, after-holiday breakfast that can help use up leftover potatoes and heavy cream. Can be made into as many servings as needed!



  • 1 pound Yukon Gold Potatoes
  • 1 medium shallot
  • 2 cloves garlic
  • 3 tablespoons heavy cream
  • 1/2 teaspoon Frontier Co-Op Organic Rosemary
  • 1/2 teaspoon thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 large eggs
  • Chives (for topping)


  1. Preheat oven to 400˚F.
  2. Cut potatoes into 1/2 inch pieces. Dice shallot and mince garlic. Place potatoes, shallots and garlic in a large baking dish. Pour in heavy cream, rosemary, thyme, salt, and pepper. Toss everything together so potatoes are coated evenly.
  3. Bake for 10 minutes, stir, and bake for another 10 to 15 minutes, until potatoes are tender. Remove from oven. Using a spoon, create two wells in the center. Crack eggs in the middle and return to oven. Continue to bake until eggs have set, 7 to 12 minutes depending on desired firmness of yolk.
  4. Remove from oven and serve with a sprinkle of chives on top.


Tips & Tricks: A slightly smaller dice of the potatoes will help them cook more quickly.

Stock up: get the pantry ingredients you will need: heavy cream, eggs


  • Calories: 422
  • Sodium: 460
  • Fat: 18.1
  • Carbohydrates: 47.3
  • Protein: 18.6
  • Cholesterol: 402

Potato Egg Bake


While I typically roast potatoes with olive oil, I love the cream in this recipe. It adds an extra touch of richness to the dish. Also, I always have dried herbs on hand, making this an easy dish to make in a pinch.

POTATOES: Swap the yukon gold potatoes with red potatoes, fingerlings, or even sweet potatoes.

BRUSSELS SPROUTS: These eggs would also be excellent with rosemary roasted Brussels sprouts instead of potatoes or even in addition to the potatoes.

CHEESE: Add a sprinkle of cheese when you crack in the eggs. Parmesan, mozzarella, or even Swiss would be excellent with these baked eggs.

Explore Frontier Co-op Whole Rosemary Leaf

Disclosure: This recipe was created in partnership with Frontier Co-op. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.

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