BREAKFAST IN A PAN
Try this tasty one-pan dish for an easy low-mess breakfast or brunch. This recipe also works well with bacon or sausage instead of ham. I sometimes saute chopped peppers and onions until tender and whisk them in with the eggs for added flavor and color. -Andrea Bolden, Unionville, Tennessee
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Unroll crescent dough into a long rectangle; press perforations to seal. Press onto bottom of a greased 13x9-in. baking pan. Top with ham and potatoes., In a large bowl, whisk eggs, milk, pepper and salt until blended; pour over potatoes. Sprinkle with cheese. Bake until set and cheese is melted, 25-30 minutes.
Nutrition Facts : Calories 434 calories, Fat 26g fat (9g saturated fat), Cholesterol 222mg cholesterol, Sodium 1216mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 0 fiber), Protein 28g protein.
BREAKFAST IN A PAN
Nice hot breakfast casserole for those chilly mornings. A real stick to your ribs meal all in one pan. I sometimes add cheese to the top of this casserole!
Provided by LAURIE
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in heavy skillet over low coals.
- Toss in bread cubes and stir until lightly browned.
- Mix remaining ingredients together and pour over bread cubes.
- Cook over medium coals until set and browned on the bottom.
- Serve immediately.
Nutrition Facts : Calories 285.7, Fat 20.6, SaturatedFat 11.6, Cholesterol 148.7, Sodium 855.8, Carbohydrate 13.9, Fiber 0.7, Sugar 1.2, Protein 11.1
MIDNIGHT PAN-COOKED BREAKFAST
Me and this dish go back a long way. To the pre-shaving days of being an underaged drinker down at the Wagon and Horses in Saffron Walden with a fake ID and all my village mates; Only once in a while, of course. But seriously, without trying to sound like a lagered up geezer, I think everyone's experienced the need for food around midnight, whether the binge was small or large, otherwise why would kebob shops be so popular in England?
Provided by Jamie Oliver
Categories main-dish
Time 20m
Yield 2 to 3 servings
Number Of Ingredients 11
Steps:
- First of all get the biggest pan available, preferably non-stick, and preheat it on the highest heat while you gather your ingredients. Obviously you wouldn't be organized at this point so it's a matter of using what you've got, but ideally I like to have mushrooms, bacon, tomatoes, sausages and eggs. By the time you have got these together, the pan will be hot so slice your sausages in half lengthways and pat them out flat so they cook quickly. Place into the pan at one side. On the other side, put tablespoon or so of oil and place a pile of mushrooms over it which can be sliced or whole. Shake the pan about a bit to coat the mushrooms and season with some salt and pepper. Push to one side and then lay some slices of bacon and halved tomatoes in the pan. Cook for a couple of minutes until the bacon is crisp and golden. Shake the pan a little and turn the bacon over. Now is the time to put a round of toast in the toaster.
- At this stage you should respect the rustic and authentic look and shuffle everything about so that it's all mixed together and add 2 or 3 eggs at different ends of the pan. The whites of the eggs will dribble in and around the sausage, bacon, tomatoes and mushrooms. You could turn the heat down a little at this point. Cook for another 1 or 2 minutes until the yolks are slightly soft or to your liking. In a non-stick pan I've always found the removal of this dish to the plate extremely easy as it resembles a frisbee and will slide onto your plate with no trouble at all. Doesn't that sound appetizing? But honestly, it really is a gem.
- Anyway, I always used to have 3 or 4 friends back to my house for munchies or to stay the night and this dish was devised so we didn't have too much trouble making it or much washing up to do. In actual fact, I only had to wipe the non-stick pan clean. It also makes its way from the pan to the plate quite quickly, as patience isn't a virtue at that time of night with my mates!.
- Finely chop all the ingredients that can be chopped. Put this mixture into a bowl and add the mustard and vinegar. Slowly stir in the olive oil until you achieve the consistency you are looking for and balance the flavors with salt and freshly ground black pepper, and if necessary more red wine vinegar. Yield: 8 servings;
- Recipe courtesy Jamie Oliver .
- Salsa Verde is best made by hand by chopping very finely. It keeps well for a day but then starts to deteriorate. It's great with grilled, roasted or boiled meat, fish and vegetables. .
SHEET PAN BREAKFAST BAKE
Make bacon, eggs, home fries and toast -- we're talking the works! -- in a single sheet pan for the easiest breakfast for four ever.
Provided by Food Network Kitchen
Time 1h10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prick the potatoes all over with a fork and brush them with 1 tablespoon of the melted butter. Put on a microwave-safe plate and microwave, flipping halfway, until fork-tender, 10 to 15 minutes. Set aside to cool slightly.
- Meanwhile, preheat the oven to 450 degrees F. When the potatoes are cool enough to handle, cut into bite-size pieces and set aside.
- Add the bacon to a sheet pan and bake until golden, about 15 minutes. Set the bacon aside on a paper towel-lined plate.
- Add the potatoes, bell peppers and onions to the sheet pan and toss to coat in the bacon fat. Sprinkle with the garlic powder, paprika, 2 teaspoons salt and 1 teaspoon pepper and toss again to coat with the spices. Spread out in a single layer and bake, tossing halfway through, until the onions and peppers are softened, about 20 minutes.
- Cut a 2-inch round from the center of each slice of toast; reserve the toast and rounds.
- Push the vegetables aside on the sheet pan to make a space in one corner and arrange the toast in 2 rows in the empty corner. Spread the vegetables evenly around the toast and add the bacon on top of the vegetables.
- Divide the remaining 1 tablespoon melted butter among the 4 holes in the toast and crack an egg into each. Place the 4 rounds around the toast. Bake until the eggs are set, 7 to 10 minutes. Top the eggs with chives and spread each toast round with butter.
HEARTY ONE PAN BREAKFAST
Great for when you have a crowd for breakfast. Very hardy and filling, big boys and little boys just love it! I usually do all the prep work the night before so very little effort is needed in the morning. We like to serve it with hot French bread.
Provided by DD
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Add the onions, peppers, garlic, tomatoes, and potatoes. Season with salt and pepper and cook until vegetables are soft, about 5 minutes.
- Sprinkle vegetable mixture with cheese. Crack eggs into the pan a couple of inches apart. Cover pan and allow eggs to cook to desired firmness. Remove pan from heat and serve.
Nutrition Facts : Calories 327.8 calories, Carbohydrate 17.7 g, Cholesterol 222.8 mg, Fat 21.7 g, Fiber 1.7 g, Protein 15.7 g, SaturatedFat 9.3 g, Sodium 484.8 mg, Sugar 2.4 g
SHEET PAN BREAKFAST BAKE
What's better than a bacon, egg and cheese on a bed of potatoes? Only having to do one dish after you eat!
Provided by Food.com
Categories Breakfast
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Equipment:.
- Baking sheet.
- Directions:.
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place bacon in a single layer on baking sheet and bake, turning once, until lightly crisp, about 10 minutes. Remove bacon to a towel lined plate; set aside.
- Place potatoes, Italian seasoning, granulated garlic, salt and chili flakes on baking sheet and use tongs or a spoon to combine, then spread into an even layer. Bake until potatoes are starting to turn golden, about 20-30 minutes.
- Remove baking sheet from oven and sprinkle mozzarella and cheddar cheese over the top. Use a spoon to create 8 wells. Break the eggs into the wells and season with salt and pepper. Place the bacon slices over the potatoes and bake until eggs are set and bacon is completely crisp, about 10-15 minutes more.
- Garnish with chopped chives or sliced scallions to serve.
Nutrition Facts : Calories 614.5, Fat 40, SaturatedFat 17.7, Cholesterol 297.1, Sodium 1300, Carbohydrate 41.5, Fiber 2.9, Sugar 2.9, Protein 25.1
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