EGG, POTATO AND BACON 'SKILLET BAKE'
Satisfying the family at breakfast time is easy: Just serve this melty, bacon-sprinkled egg-and-potato bake. No skillet? No worries. This recipe uses a pie plate instead!
Provided by My Food and Family
Categories Breakfast & Brunch
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Microwave butter in microwaveable 9-inch pie plate on HIGH 30 sec. or until melted. Add potatoes; stir gently to evenly coat potatoes with butter. Microwave 10 min.
- Whisk eggs, milk and pepper in medium bowl until blended. Stir in pepper Jack cheese; spoon over potatoes.
- Bake 20 min. or until knife inserted in center comes out clean. Sprinkle with cheddar; bake 3 to 5 min. or until melted. Sprinkle with bacon.
Nutrition Facts : Calories 270, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 215 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 15 g
EGG, BACON AND POTATO SKILLET
This is a great recipe to use up any leftover cooked potatoes, the cooked potatoes must be very cold before using in this recipes, so cook your potatoes up to 2 days in advance, and refrigerate. A 12-inch cast-iron skillet is best for this. Prep time does not include boiling the potatoes or cooking bacon. I like to add in some finely chopped and seeded jalapenos and use Cajun seasoning in, but that is only optional, adjust the seasoned salt or white salt and black pepper to taste.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Whisk the eggs with whipping cream together, then season with seasoned salt and black pepper; set aside.
- Melt butter in a 12-inch cast-iron skillet over medium heat; add in cooked cold diced potatoes and cook tossing gently with a spatula until well browned and semi-crispy.
- Add in onions, green pepper and crumbled cooked bacon to the skillet; cook 1 minute (adding in more butter if needed.
- Pour the egg mixture on top, tipping the skillet so egg is distributed to the edges.
- When the eggs are set cut into squares and turn to brown.
- Sprinkle the shredded cheddar cheeseon top; cover and allow the cheese to melt.
- Delicious!
Nutrition Facts : Calories 445.6, Fat 23.4, SaturatedFat 11.6, Cholesterol 329.5, Sodium 416.4, Carbohydrate 40.8, Fiber 5.1, Sugar 3.3, Protein 18.8
CHEESY POTATO-FRIED EGG & BACON SKILLET
What? You've never heard of a potato-fried egg? Get out the skillet-and some cheese and bacon too. We'll show you how it's done.
Provided by My Food and Family
Categories Dairy
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cook potatoes in boiling water 5 min.
- Meanwhile, cook and stir bacon in large nonstick skillet on medium-high heat until crisp. Remove from skillet; drain on paper towels. Carefully wipe skillet with additional paper towel.
- Drain potatoes. Add onions and peppers to skillet; cook and stir on medium heat 3 min. Add potatoes; cook 10 min., stirring occasionally.
- Make 6 small wells in potato mixture. Slip 1 cracked egg into each well; top with bacon and cheese. Cover; cook 5 to 8 min. or until egg whites are set and yolks are cooked to desired doneness. Sprinkle with cilantro; serve with salsa.
Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 210 mg, Sodium 710 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 4 g, Protein 14 g
POTATO SKILLET
My son loves this recipe even though he doesn't care much for breakfast food.
Provided by LaDonna
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 40m
Yield 2
Number Of Ingredients 7
Steps:
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon slices, reserving grease. Crumble bacon and set aside.
- Add potatoes to bacon grease and season with garlic salt, seasoned salt and black pepper. Cook until potatoes are soft.
- When potatoes are tender, add crumbled bacon. Pour eggs over potatoes and cook until firm. Spread with cheese and cover with lid until melted.
Nutrition Facts : Calories 484.7 calories, Carbohydrate 16 g, Cholesterol 331.9 mg, Fat 37.4 g, Fiber 2.6 g, Protein 20.8 g, SaturatedFat 13.7 g, Sodium 836.6 mg, Sugar 1.1 g
POTATO, BACON AND EGG SCRAMBLE
Dinner ready in 20 minutes! Enjoy this hearty egg scramble made with potato and bacon - a delightful meal.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 5
Number Of Ingredients 8
Steps:
- In 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, turning occasionally, until crisp and brown. Remove from skillet; drain on paper towels. Crumble bacon.
- Meanwhile, in 2-quart saucepan, heat 1 inch water to boiling. Add potatoes. Cover; heat to boiling. Reduce heat to medium-low. Cook covered 6 to 8 minutes or until potatoes are tender; drain. In medium bowl, beat eggs, milk, salt and pepper with fork or wire whisk until well mixed; set aside.
- In 10-inch skillet, melt butter over medium-high heat. Cook potatoes in butter 3 to 5 minutes, turning potatoes occasionally, until light brown. Stir in onions. Cook 1 minute, stirring constantly.
- Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with metal spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with crumbled bacon.
Nutrition Facts : Calories 260, Carbohydrate 18 g, Cholesterol 275 mg, Fat 1 1/2, Fiber 2 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 3 g, TransFat 0 g
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