Recipe For Jay’s Hearty Breakfast Skillet

Ingredients

2 pounds potatoes, cubed
1/2 pound bacon
1 green bell pepper, sliced
1 red bell pepper, sliced
1 onion, sliced
2 cups sliced mushrooms
salt and pepper to taste
3 cups shredded American cheese
8 eggs

Directions

Bring a large pot of water to a boil. Add potatoes, and cook until tender but still firm, 12 to 15 minutes; drain.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Cut into small chunks; set aside.

Place potatoes into skillet, and cook on medium heat until browned. Flip potatoes occasionally to prevent sticking. Stir in green pepper, red pepper, onion, and mushrooms. Cook until vegetables are tender. Stir in cooked bacon, and season with salt and pepper. Cover with shredded cheese, and turn mixture until cheese is melted. Keep on low heat while cooking eggs.

Cook eggs to your preferred style. Place potatoes in a large serving dish, and top with eggs (2 per serving).

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Recipe For Mom’s Breakfast Strata

Ingredients

9 slices bread, torn into bite size pieces
1/2 cup diced fresh mushrooms
1/2 cup chopped green bell pepper
16 ounces Cheddar cheese, shredded
1/2 cup chopped onion
2 cups cubed cooked ham
8 eggs
2 cups milk

Directions

Grease a 9×13 inch baking dish. Layer half of the torn bread in the bottom of the dish. Sprinkle the mushrooms and green bell pepper evenly over the bread layer. Sprinkle with half of the cheese. Top with remaining bread pieces, then layer with the onion and ham. Sprinkle with remaining cheese. Whisk together eggs and milk; pour over the entire pan. Cover with aluminum foil, and refrigerate for 12 to 24 hours.

Preheat the oven to 350 degrees F (175 degrees C).

Bake covered for 35 minutes, then remove foil and bake for an additional 15 minutes, or until top is evenly brown.

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Ham and Cheese Breakfast Quiche Recipe

Ingredients

2 (12 ounce) packages frozen hash brown potatoes
1/3 cup butter, melted
1 cup cooked diced ham
1 cup shredded Monterey Jack cheese
2 eggs
1/2 cup heavy whipping cream

Directions

Preheat oven to 425 degrees F (220 degrees C).

Squeeze any excess moisture from the potatoes and combine them with the melted butter or margarine in a small bowl. Press this mixture into the bottom and sides of an ungreased 10 inch pie pan.

Bake at 425 degrees F (220 degrees C) for 25 minutes.

Remove pan from oven and arrange the ham and cheese evenly over the potatoes. In a separate small bowl, beat together the eggs and the cream. Pour this over the ham and cheese.

Return pan to oven and bake for 425 degrees F (220 degrees C) for 30 minutes, or until the custard has completely set.

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How To Make French Breakfast Puffs

Ingredients

1/3 cup shortening
1 cup sugar, divided
1 egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk
1 teaspoon ground cinnamon
6 tablespoons butter, melted

Directions

In a small mixing bowl, beat shortening, 1/2 cup sugar and egg until smooth. Combine the flour, baking powder, salt and nutmeg; add to the sugar mixture alternately with milk.

Fill greased muffin cups two-thirds full. Bake at 350 degrees F for 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan.

Meanwhile, combine cinnamon and remaining sugar in a shallow bowl. Roll the warm puffs in butter, then in cinnamon-sugar. Serve immediately.

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Breakfast Bars

Print
Breakfast Bars

Cook Time: 35 minutes

Ingredients

  • 1 cup butter or margarine, softened
  • 1 cup packed brown sugar
  • 1 cup quick-cooking oats
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup toasted wheat germ
  • 4 eggs
  • 2 cups chopped pecans
  • 1 cup flaked coconut
  • 1 cup semisweet chocolate chips

Instructions

  1. Directions
  2. In a mixing bowl, cream the butter and brown sugar.
  3. Combine oats, flours and wheat germ; gradually add to creamed mixture.
  4. Press into a greased 13-in. x 9-in. x 2-in. baking pan.
  5. In a small bowl, beat eggs until foamy. Stir in pecans, coconut and chocolate chips.
  6. Spread evenly over crust.
  7. Bake at 350 degrees F for 30-35 minutes or until edges are golden brown.
  8. Cool on a wire rack. Cut into bars. Store in the refrigerator.
https://familybreakfastrecipes.com/breakfast-bars/

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