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
POTATO BACON CASSEROLE
I came up with this recipe when unexpected company arrived and I didn't have enough lettuce and tomatoes on hand to make a traditional salad. Everyone enjoyed it so much that it became a regular at our table.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a greased 8-in. square baking dish, layer half of the potatoes, onion, bacon and cheese. Repeat layers., In a small bowl, whisk the egg, milk and seasoned salt; pour over potato mixture. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 181 calories, Fat 10g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 381mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 10g protein.
BACON, EGG AND POTATO BAKE
Adapted from a recipe in Faith Durand's "Not Your Mother's Casseroles." You need 1 lb of peeled potatoes, so you should start with about 1 1/4 lb. You can double this and make it in a 9x13 pan.
Provided by DrGaellon
Categories Breakfast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Grease an 8x8 baking dish with non-stick spray an set aside.
- Microwave peeled potato on high until barely tender, 3-4 minutes. Allow to cool slightly, then cut into 1/4" dice.
- In a medium skillet over medium heat, heat oil until shimmering. Add the onion and a pinch of salt. Saute until onions are soft and translucent, about 5 minute Add garlic, bell peppers and half the salt, Saute until the peppers are fragrant and soft, about 5 minutes more. Remove from heat and set aside.
- Whisk together eggs and milk with remaining salt and pepper. Add 3/4 c cheese, potatoes, crumbled bacon and sauteed vegetables. Stir well and spread into baking dish.
- Bake in preheated oven for 30 minutes. Spread remaining cheese on top and return to oven until cheese is melted and top is puffy, about 15 minutes more. Serve at once.
Nutrition Facts : Calories 362.1, Fat 20.8, SaturatedFat 9.7, Cholesterol 225.4, Sodium 918, Carbohydrate 26.1, Fiber 3.3, Sugar 2.4, Protein 18.1
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
BACON POTATO BAKE
This cheesy potato casserole is always popular. It's a nice change from mashed potatoes and with a bread crumb and crumbled bacon topping, it looks as good as it tastes. -Helen Haro, Yucaipa, California
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Drain; cool for 10 minutes., In a small bowl, combine the flour, eggs, sour cream, 1 tablespoon butter and salt. Spoon over potatoes and toss to coat. Place half of the potato mixture in a greased 13x9-in. baking dish; top with half of the cheese. Repeat layers., Toss bread crumbs with remaining butter; sprinkle over the top. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 160° and potatoes are tender. Sprinkle with bacon.
Nutrition Facts : Calories 460 calories, Fat 25g fat (14g saturated fat), Cholesterol 142mg cholesterol, Sodium 1045mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 4g fiber), Protein 18g protein.
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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