Sun Dried Tomato And Roasted Garlic Skillet Breakfast Recipes

Steps:

• In large (12-inch) skillet, over medium heat, fry chopped bacon just until crisp. Remove bacon to paper towels and set aside. Drain all but 1 Tablespoon of the grease.
• Add one Tablespoon of the oil to the skillet, heat over medium heat, and then add the Simply Potatoes Shredded Hashbrowns. Spread the potatoes in an even layer, over the bottom of the pan, and use a spatula to lightly press down.
• Cook 6-7 minutes, or until golden brown on the bottom.
• Drizzle the top of the potatoes with the remaining 1 Tablespoon of oil and use the spatula to turn over the potatoes in about 6 sections. Cook for an additional 6 minutes, or until the potatoes have turned golden brown on the bottom.
• Gently stir the potatoes and add the roasted garlic, red bell pepper, onion and sun-dried tomatoes to the pan. Cook and stir until the peppers and onions are softened and the potatoes have reached 165° for 2 minutes.
• Pour the beaten eggs over the potato mixture, sprinkle with the oregano, basil, salt and pepper, and then stir gently to combine.
• Allow to cook without stirring for 2-3 minutes.
• Use spatula to section and gently turn over mixture. Continue to cook until the egg is no longer wet and has cooked through, about 2-3 minutes.
• Serve alone or with sour cream and salsa.

Steps:

• Slice top off head of garlic; place garlic on foil and drizzle with 1 tbsp (15 mL) of the olive oil. Wrap and bake in 375°F (190°C) oven for 45 to 60 minutes or until garlic is softened. Let cool. Squeeze out pulp into small bowl; mash and set aside.
• In large bowl, dissolve sugar in warm water; sprinkle in yeast and let stand for 10 minutes or until frothy. Stir in remaining oil, tomatoes, salt and mashed garlic. Stir in multigrain flour and 1-3/4 cups (425 mL) of the white bread flour to make sticky dough.
• Turn out dough onto lightly floured surface; knead for 8 minutes or until smooth and elastic, adding as much of the remaining flour as necessary. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place for 1 to 1-1/2 hours or until doubled in bulk.
• Punch down dough; turn out onto lightly floured surface. Pat into 11-inch (28 cm) circle. Roll up into cylinder with tapered ends. Pinch along bottom to smooth and seal. Place on parchment paper-lined baking sheet. Cover and let rise for 1-1/4 to 1-1/2 hours or until doubled in bulk.
• With sharp knife, cut 4 shallow slashes diagonally across top of loaf. Bake in centre of 375°F (190°C) oven for about 40 minutes or until loaf sounds hollow when tapped on bottom. Let cool on rack.
• Variation.
• Bread Machine Roasted Garlic and Sun-Dried Tomato Loaf (for dough only):.
• Roast garlic as directed. Into pan of 1-1/2 to 2 lb (750 g to 1 kg) bread machine, place (in order) water, sugar, remaining oil, salt, roasted garlic, tomatoes, bread flour, multigrain flour and 1-1/4 tsp (6 mL) bread machine yeast. (Do not let yeast touch liquid.) Choose dough setting.

Steps:

• Preheat oven to 350°F.
• Sauté onion in olive oil in an oven-safe skillet over medium heat until just starting to soften,.
• Stir in potatoes and red pepper flakes, and continue to cook until potatoes are cooked through.
• Add bell pepper to onions and potatoes for the last minute or two, just to get them started.
• Meanwhile, whisk eggs into sour cream one at a time until all are smoothly combined.
• Stir oregano into eggs.
• Turn off heat under skillet and make sure no potatoes are sticking on the bottom.
• Stir in cooked bacon, making sure everything is well-distributed.
• Sprinkle in half the cheese, stirring just a bit to distribute.
• Pour egg mixture over all, tilting skillet if nec. to get it covering the bottom.
• Sprinkle remaining cheese on top.
• Bake 20 min., or until eggs are set and edges are just beginning to brown.