4 eggs
1 3/4 cups chicken broth
1 (16 ounce) can Dutch oven baked beans
2 tablespoons paprika
2 tablespoons dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried sage
1 teaspoon dried sage onion
Preheat oven to 375 degrees F (190 degrees C).
Place eggs in large bowl. Stir in chicken broth, beans, paprika, parsley, oregano, basil, marjoram, sage and salt.
Mix together chicken, egg, salt, pepper and paprika. Pour egg mixture into skillet. Place on warm grill.
Bake in preheated oven for 30 minutes, stirring occasionally. This will make the egg yolks sticky, so avoid pouring mixture into skillet.
Remove skillet from oven and place on rack in broiler pan. Broil egg yolks until golden brown, about 15 minutes.
All I can say is these are tasty and very healthy. I usually bake with eggs, bacon and butter, but this recipe calls for three eggs instead. My usual breakfast casseroles also have spinach and mushrooms, so I substituted those for the potatoes. I did throw in cheese at the end, probably to keep the veggies moist, but these looked and tasted great anyway. Finally, because I was feeding five, I left my 8 year old son some breakfast chocolate chip cookies to keep him company during the day. A simple baked omelet for dinner and a repeatable morning workout casserole for me. Oh, and my potatoes were from a garden that I watered instead of from a well. A thank-you to Kathy for sharing her beautiful world with us.
This was a very tasty recipe. I missed the egg flavor of the regular potatoes, so I substitute mashed (not boiled) eggplant for the egg. I also cut the potatoes in half, so each half was cooked separately. I just finished boiling some in a kettle, so onions and garlic will be cooking in the water while my potatoes are boiling, when I drain, instead of running them through the food mill. They still taste good, just not as tasty as I expected.
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