BAKED CHEDDAR EGGS & POTATOES
I love making breakfast recipes with eggs for dinner, especially this combo with potatoes and cheese that's started in a skillet on the stovetop and then popped into the oven to bake. -Nadine Merheb, Tucson, Arizona
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in parsley, garlic, salt and pepper. With the back of a spoon, make 4 wells in the potato mixture; break 2 eggs into each well., Bake until egg whites are completely set and yolks begin to thicken but are not hard, 9-11 minutes. Sprinkle with cheese; bake until cheese is melted, about 1 minute.
Nutrition Facts : Calories 395 calories, Fat 23g fat (12g saturated fat), Cholesterol 461mg cholesterol, Sodium 651mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.
SCRAMBLED EGGS WITH TOMATO, CHEDDAR AND CILANTRO
Make and share this Scrambled Eggs With Tomato, Cheddar and Cilantro recipe from Food.com.
Provided by PaulaG
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- If using whole eggs, whisk together with 2 Tbsp water until well blended, this is not necessary if using egg substitute.
- In large skillet over medium heat, warm the olive oil.
- Add onion and cook, stirring until golden, approximately 5 minutes.
- Increase the heat to high and add diced tomto, cilantro, 1/2 tsp salt and black pepper.
- Cook until tomato is heated through and any juices have evaporated, about 1 minute.
- Add eggs all at once, reduce heat to medium and cook without stirring, for 1 minute.
- Using spatula, stir the eggs from the edges of the pan toward center.
- Continue to cook and stir gently until eggs are almost cooked, but are still moist, about 3 minutes.
- Sprinkle with grated cheese and cook for 1 minute longer.
- Divide and serve on warmed plates.
MAKE-AHEAD CHEDDAR, BACON, AND TOMATO STRATA
Wonderful make-ahead breakfast strata.
Provided by Laura
Categories Breakfast and Brunch Eggs Breakfast Strata Recipes
Time 9h30m
Yield 8
Number Of Ingredients 13
Steps:
- Cook bacon in a large nonstick skillet over medium heat until crisp, about 10 minutes. Remove bacon from pan, reserving drippings in the skillet. Crumble when cool enough to handle.
- Add onion to drippings in the skillet; saute for 4 minutes. Add garlic and saute for 1 minute. Remove from heat; combine onion mixture and bacon.
- Whisk milk, eggs, basil, thyme, salt, and pepper together in a bowl until well combined.
- Spray a 9x13-inch baking dish with cooking spray and arrange 1/2 of the bread cubes in the bottom.
- Top bread cubes with 2/3 cup Cheddar cheese, 1/2 of the onion mixture, and 6 tomato slices. Pour 1/2 of the milk mixture over tomatoes. Top with remaining bread cubes and 2/3 cup Cheddar. Top with remaining onion mixture, tomato slices, and milk mixture. Cover and place in the refrigerator to chill at least 8 hours or up to 24 hours.
- Preheat the oven to 325 degrees F (165 degrees C).
- Bake strata in the preheated oven, uncovered, for 55 minutes. Sprinkle with remaining Cheddar cheese and bake until cheese melts, an additional 5 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 382.5 calories, Carbohydrate 30 g, Cholesterol 184.9 mg, Fat 19.6 g, Fiber 2 g, Protein 21.4 g, SaturatedFat 10.2 g, Sodium 711.2 mg, Sugar 5.7 g
CHEDDAR, BACON & TOMATO EGG BAKE
Ever notice that a lot of your favorite burger toppings also taste great in egg bakes? Something to discuss with the brunch crowd as you serve this up.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Whisk first 3 ingredients in large bowl until blended. Add next 4 ingredients and 3/4 cup cheese; mix well.
- Spoon into 9-inch square baking dish sprayed with cooking spray; top with remaining cheese.
- Bake 40 min. or until center is set and top is golden brown.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 10 g
CHEDDAR TOMATO EGGS
We made these eggs in my food science class in college. I thought, "Eeeww...yuck!" when I read the recipe. When I tried them, I couldn't get enough of them. I was eating them every morning for a month till I finally wore myself out with them. They are best with fresh garden tomatoes, but those crunchy ones at the market in January will work too because you're cooking them. PLEASE READ THE COMPLETE RECIPE AND REVIEWS (for hints and tips) BEFORE PREPARING!!
Provided by Redneck Epicurean
Categories Breakfast
Time 15m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- NOTE: I made this in college in a very low-powered microwave. The amount of eggs you use will depend on how long to cook the eggs, especially in a newer microwave. I prepared this the other night in my new convection oven and only used two eggs. The time was about 2-3 minutes and I stood there and watched them closely, stopping a couple of times to stir them. REMEMBER, microwaves vary in power and when changing the ingredient amounts, the time might change too. Novice cooks might not realize that, so if you screw up a couple of eggs, just try it again. This is delicious and worth the few minutes.
- Stir together ingredients. Place in a microwave-safe dish and cover with plastic wrap. Microwave on medium heat for 3 minutes. Microwave 3 more minutes after turning. Let stand 1 minute.
Nutrition Facts : Calories 265.2, Fat 16.4, SaturatedFat 7.1, Cholesterol 442.8, Sodium 540.7, Carbohydrate 11.3, Fiber 2.1, Sugar 6.6, Protein 18.5
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