Breakfast Gratin Recipes

BREAKFAST GRITS

Breakfast Grits image

Provided by Ree Drummond : Food Network

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 8

Ingredients

4 cups chicken stock
4 tablespoons butter
1 cup stone-ground grits
1 cup heavy cream
7 slices cooked bacon, crumbled
1/2 jalapeno, finely diced
4 ounces mascarpone cheese, softened
1 cup grated Cheddar

Steps:

Put the chicken stock and butter in a medium pot over medium-high heat and bring to a boil. Add the grits, stir, cover and reduce the heat to low. Cook for 15 minutes, then add the cream. Stir and cook for 10 more minutes. Stir in the bacon and jalapenos. Simmer until the grits are done, about 10 minutes more. Stir in the mascarpone and Cheddar.

CREAMY AU GRATIN POTATOES

Creamy Au Gratin Potatoes image

This is my husband's favorite dish, and he considers it a special occasion every time I make it. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety.

Provided by CathyM

Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes

Time 2h

Yield 4

Number Of Ingredients 8

Ingredients

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon salt
2 cups milk
1 ½ cups shredded Cheddar cheese

Steps:

Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.

Nutrition Facts : Calories 498.8 calories, Carbohydrate 49.3 g, Cholesterol 77.2 mg, Fat 25.4 g, Fiber 4.4 g, Protein 19.8 g, SaturatedFat 16 g, Sodium 683.4 mg, Sugar 9.1 g

EASTER AU GRATIN BRUNCH CASSEROLE

Easter Au Gratin Brunch Casserole image

A delicious hassle-free breakfast casserole! I love to serve this to my overnight guests, at Easter or anytime. Easily assembled the night before and refrigerated overnight, then popped into the oven in the morning! Some optional add-ins are cubed ham or breakfast sausage, and broccoli or bell peppers. Serve with fresh fruit and coffee or tea, add sides of warm scrambled eggs and toasted bagels with cream-cheese and fresh strawberry preserves, if desired, to round out the meal. Enjoy! Adapted from Southern Living.

Provided by BecR2400

Categories Potato

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 10

Ingredients

1 (32 ounce) package frozen southern style hash brown potatoes (I use Ore Ida Southern Style Hash Browns)
1 (16 ounce) container sour cream
2 cups shredded cheddar cheese
1 (10 3/4 ounce) can cream of mushroom soup
1 small onion, finely chopped
1/4 teaspoon pepper
2 cups cubed ham (or cooked breakfast sausage) (optional)
1 1/2 cups cooked broccoli florets (or green bell pepper) (optional)
2 cups crushed corn flakes cereal (or breadcrumbs)
1/4 cup melted butter

Steps:

Stir together first 6 ingredients (plus the meat and veggies, if using) in a large bowl.
Spoon potato mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with crushed cornflakes, and drizzle evenly with butter. Bake immediately, or cover & refrigerate overnight and bake in the morning.
Bake at 325 degrees for 1 hour and 20 minutes or until bubbly.

Nutrition Facts : Calories 347.6, Fat 23.9, SaturatedFat 13.8, Cholesterol 60.8, Sodium 493.8, Carbohydrate 25.4, Fiber 1.5, Sugar 3.1, Protein 9.5

BREAKFAST GRATIN

Breakfast Gratin image

A traditional English breakfast in an omelette! What better way to start the day? Not so healthy but very very tasty :-)

Provided by Ozzy5223

Categories Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
chives (to garnish)
175 g flat mushrooms, sliced
4 slices streaky bacon, sliced
1 small onion, roughly chopped
4 small cooked potatoes, cubed
4 small tomatoes, halved
4 medium eggs
125 g cheddar cheese, grated
salt & freshly ground black pepper

Steps:

Heat ½ the oil in a large frying pan, add the mushrooms, bacon and onion and fry for about 5 minutes until golden.
Remove with a slotted spoon and set aside.
Add the remaining oil and fry the potatoes for 5-6 minutes until golden.
Increase the heat, stir in the tomatoes and fry for 2-3 minutes.
Return the mushroom mixture to the pan and season to taste.
Make 4 holes in the mixture and carefully break an egg into each hole.
Scatter over the cheese and place under a preheated hot grill for 4-5 minutes or until the eggs are set and the cheese is bubbling and golden.
Sprinkle over the chives and serve.

Nutrition Facts : Calories 485.6, Fat 28.8, SaturatedFat 11.9, Cholesterol 234.3, Sodium 461.4, Carbohydrate 36.9, Fiber 5.4, Sugar 5.5, Protein 21.3

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