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Potato Crusted Egg Pie

potato crusted egg pie
  • (1 medium) Yukon gold potato
  • (1 Tbsp.) minced fresh chives, divided
  • (3/4 tsp.) salt, divided
  • (1/2 tsp.) freshly ground black pepper
  • (4 large) whole eggs
  • (1 large) egg white
  • (1 Tbsp.) olive oil
  • (1 clove) garlic, minced
  • (3 Tbsp.) Manchego cheese, finely grated
  • (1 tsp.) extra-virgin olive oil
  • (1/2 cup) grape or cherry tomatoes, halved

Potato Crusted Egg Pie

Thinly sliced garlic potatoes form a crispy crust for this egg and cheese skillet pie.

Preparation Time
About 35 minutes
Cook Time
About 7 minutes


  1. 1Preheat oven to 350°F. In a small saucepan, cover potato with cold water and place over high heat. Bring to a boil.
  2. 2Once boiling, reduce heat to medium-high and simmer for 20 minutes or until tender. Drain, set aside to cool.
  3. 3Meanwhile, whisk together 2 tsp. chives, 1/4 tsp. salt, pepper, eggs and egg white in a medium bowl.
  4. 4Place an 8 in. ovenproof nonstick skillet over medium heat. Add 1 Tbsp. oil. Peel and thinly slice cooled potato. Add garlic and potato to pan, cook 30 seconds, turning gently.

  5. 5Add 1/2 tsp. salt, then press potatoes into bottom of pan to form a crust. Pour eggs on top, cook another minute.
  6. 6Stir gently and press onto bottom of pan once more. Cook another 2 minutes, then remove from heat and top with cheese.
  7. 7Bake 7 minutes or until set. Once out of oven, drizzle 1 tsp. oil over top and serve with tomatoes and chives.

Nutritional Information

Serving Size: 1 wedge, 2 Tbsp. tomatoes

Amount Per Serving:
  • Calories 190
  • Total Fat 10.7 g
  • Total Carbohydrate 14 g
  • Protein 10 g
  • Cholesterol 215 mg
  • Sodium 581 mg
  • Fiber 1.2 g

Additional Information

Recipe Category: Breakfast

Recipe Subcategory: Casseroles

Recipe Ethnicity: N/A

Dietetic Info:
  • Glycemic Index:
  • Gluten Free: Yes

Vegetarian/Allergen Info: Contains Eggs, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.