Lemon parsley Egg and potato trays

Ingredients for 4 servings.

Weigh each ingredient in the state named below. Cooked weights are not raw shopping weights.

USDA ERS 2017–18 price rows, scaled by BLS food-at-home CPI to August 2026 dollars. Exact item prices, package costs and local availability differ.

A straightforward prep.

15 min prep + 25 min assembly cooking, approximately. Time excludes first cooking any ingredients listed as already cooked, and chilling.

1. Heat the oven to 350°F / 175°C. Mix the measured eggs and egg whites with the other listed ingredients; use cooked grains or potatoes if listed.
2. Use cooked potatoes, cut small, so the eggs set evenly around them.
3. Spread the mixture in a shallow baking dish, or divide between muffin wells. Bake for the stated approximate cook time, checking rather than relying on the clock.
4. Confirm the center reaches 160°F with a food thermometer. Divide into four portions and chill in shallow covered containers.
5. Whisk lemon juice with finely chopped parsley and crushed garlic. Toss through after the hot ingredients stop steaming.
6. Refrigerate perishable portions within 2 hours, or 1 hour above 90°F. Use shallow containers; freeze portions that will be eaten after the storage window.

Original instructions, not kitchen-tested. Use a thermometer and equipment guidance; approximate timing does not establish food safety.