Breakfast Upside Down Cake

Ingredients

2 tablespoons olive oil
3 large baking potatoes, peeled and diced
1/2 cup chopped red bell pepper
2 cloves garlic, chopped
1/2 cup chopped onion
salt and pepper to taste
10 slices bacon
4 eggs
1 teaspoon milk
1 cup shredded Cheddar cheese

Directions

Heat olive oil in a large skillet over medium heat. Add potatoes, red bell pepper, garlic and onion, and cook, stirring occasionally until potatoes are tender. Cover the pan with a lid for faster cooking.

Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of an 8 or 9 inch cake pan with parchment paper. Set aside.

Fry bacon in a skillet over medium heat, or cook in the microwave, until crisp. Drain, crumble and set aside. Sprinkle the cheese in the bottom of the prepared pan. Sprinkle bacon crumbles evenly over the cheese. Scoop the potato mixture into the pan so it is evenly distributed. Whisk together eggs and milk with a fork, and season with a little salt and pepper. Pour evenly over the food in the pan.

Bake for 20 minutes in the preheated oven, just until the egg is set. Remove from the oven and run a knife around the outer edge. Flip onto a serving plate, and remove the parchment paper. Serve and enjoy.

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Recipe For Breakfast Hash

Ingredients

6 small potatoes, peeled and cut into 1/2-inch cubes
1 cup sliced fresh mushrooms
1 small green bell pepper, diced
1 small sweet red pepper, diced
1 small onion, chopped
1 teaspoon garlic salt
1 teaspoon minced fresh parsley
1/4 teaspoon pepper
2 tablespoons butter or stick margarine

Directions

In a bowl, combine the first eight ingredients. In a large nonstick skillet, melt butter over medium-high heat. Add potato mixture. Cook and stir for 15-16 minutes or until potatoes are lightly browned.

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Italian Sausage and Egg Breakfast Skillet Recipe

Ingredients

1 tablespoon olive oil
2 cups frozen Southern-style hash brown potatoes
8 ounces Italian sausage, cooked, sliced
1 cup sliced mushrooms (optional)
1 cup frozen tri-color pepper mixture
4 eggs
1/4 cup milk or water
1/4 teaspoon salt
1/4 teaspoon dried oregano leaves
1/2 cup shredded Italian cheese blend

Directions

Heat oil in large nonstick skillet over medium-high heat until hot. Add potatoes; cook, covered, stirring occasionally, until golden, 6 to 8 minutes. Add sausage, mushrooms, if desired, and peppers; cook, uncovered, stirring occasionally, until vegetables are tender, about 4 minutes.

Meanwhile beat eggs, milk, salt and oregano in bowl until blended.

Reduce heat to medium. Pour eggs over mixture in skillet. As eggs begin to set, gently pull the eggs across the pan with an inverted turner. Continue cooking until eggs are thickened and no visible liquid egg remains. Do not stir constantly.

Sprinkle with cheese. Remove from heat; cover pan. Let stand until cheese is melted, 2 to 3 minutes.

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Cheesy Breakfast Potatoes

Print
How To Make Cheesy Breakfast Potatoes

Ingredients

  • 1 tablespoon garlic-flavored oil
  • 4 1/2 cups cubed potatoes
  • 1 cup Canadian bacon, cut into 1/2-inch dice
  • 3/4 cup chopped red bell pepper
  • 1/4 cup chopped chives or green onions
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil leaves
  • 2 cups Sargento Shredded Reduced Fat Mild Cheddar Cheese, divided
  • Salt and pepper, to taste

Instructions

  1. Heat oil over medium heat in large skillet. Add potatoes; cook 10 minutes, or until potatoes are browned and tender, stirring frequently.
  2. Stir in bacon, red pepper, chives, garlic and basil. Cook 3 minutes, until red pepper is crisp-tender, stirring frequently. Add 1 cup cheese; stir until melted. Season to taste with salt and pepper. Top with remaining cheese.
https://familybreakfastrecipes.com/how-to-make-cheesy-breakfast-potatoes/

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Minute® Rice Breakfast Rice

Minute® Rice Breakfast Rice

Print Recipe

Ingredients
  

  • 1 cup Minute White Rice
  • 1 8 ounce carton Dutch apple nonfat yogurt
  • 1/4 cup raisins
  • 1/4 cup chopped nuts
  • 1 teaspoon cinnamon
  • Apple juice optional

Instructions
 

  • Prepare rice according to package directions.
  • Combine rice with yogurt, raisins, nuts and cinnamon in medium bowl; mix well. Chill.
  • When ready to serve, add a small amount of apple juice to moisten, if desired. Garnish, if desired.
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Breakfast Biscuits Recipe

 

Breakfast Biscuits Recipe

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Ingredients
  

  • 1 10 ounce can refrigerated buttermilk biscuit dough
  • 1 pound bacon
  • 5 eggs
  • 1/4 cup milk
  • 3 tablespoons butter softened
  • 10 slices Cheddar cheese

Instructions
 

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place biscuits 2 inches apart on an ungreased cookie sheet. Bake in preheated oven for 8 to 11 minutes or until golden brown.
  • Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside.
  • In a large bowl, beat together eggs and milk. Heat a lightly oiled skillet over medium heat. Scramble eggs to your liking.
  • Cut open biscuits, lightly butter, layer with eggs, bacon, and cheese.

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