Baked Eggs with Potatoes and Vegan Cheddar Cheese

Alright I’m going to level with you – I don’t make a ton of things with vegan products. For those of you who know me, that’s probably not a huge shock, but I’ve been experimenting a bit more here and there (due to slightly elevated cholesterol levels), and I’ve actually come to like some of them. Bless the advances in technology/cooking science I guess.

My favorite part of the vegan cheese? The packaging. Hear me out. It LITERALLY says “it melts!” and “it stretches!” on the front of half of them.

Like…yea, that’s what cheese is supposed to do. It’s actually the bare minimum of what cheese is supposed to do.

But anyway, I have discovered a few brands that I actually like, and Daiya Cheddar Cheese shreds are one of them. Here’s another few I like:

Violife Smoked Provolone Slices – great for sandwiches and melting in vegetarian quesadillas.

Follow Your Heart American Cheese Slices – probably the best vegan version I’ve tried thus far.

In terms of this recipe – it’s barely a recipe. Just make sure you have a cast iron pan or other oven-safe skillet, and create the wells with the potatoes deep enough so the eggs don’t run all over. The potatoes I used were from The Little Potato Company and I found them on FreshDirect. They’re like little baby potatoes! Click here to see. But you could just use regular potatoes and cut them into small chunks too.

Lastly, you could really amp this up with bacon and real cheese. Dara from 10 years ago 1000% would have done that, but I have to accept my fate as I take these steps towards my own demise. Enjoy the health while you can fam.

Ingredients

  • 2-3 cups baby potatoes, halved

  • 1 small onion, halved and sliced

  • 1/2 tsp Kosher salt

  • Black Pepper to taste

  • 3-4 eggs

  • 1/3 cup vegan cheddar cheese, shredded

  • Parsley, chopped (optional)

  • 1 tbsp butter (or plant-based substitute)

Directions

  • Preheat oven to 400.
  • In a cast-iron pan (or other oven-safe pan) over medium-high heat, add the butter and let it melt a little. Add potatoes and cook for about 10 minutes, stirring every so often. If you want those little crispy edges, let them sit in the pan for a bit before stirring!
  • Add the onion and continue to cook until translucent, another few minutes. Create little wells in the pan with the potatoes and crack the eggs right into them. Pop in the oven for 7-9 minutes, however you like your eggs cooked.
  • Remove from the oven and sprinkle with cheese, pop back in the oven for another minute or so until it melts. Remove from oven and sprinkle with fresh parsley. Scoop and serve!

Thanks to FreshDirect for the ingredients! #fdambassador

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