Cheesy Potato Bake With Eggs

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Handle the Heat
Nutrition per serving    (USDA % daily values)
CAL
609
FAT
121%
CHOL
147%
SOD
42%

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Ingredients for 8 servings

1 medium onion, finely chopped

2 tablespoons butter

kosher salt and freshly ground black pepper

4 teaspoons all-purpose flour

1 1/2 cups milk

8 ounces sharp cheddar cheese, shredded (about 2 cups)

3 pounds russet potatoes, peeled and thinly sliced (I used this mandoline)

1 1/2 cups chopped fresh broccoli

1 tablespoon vegetable oil

8 large eggs

2 tablespoons water

6 slices bacon, crisp-cooked and crumbled

1 large tomato, chopped

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