CHEDDAR AND POTATOES BREAKFAST BAKE
Bisquick Heart Smart® mix, fat-free milk and fat-free egg product create a leaner twist to a delicious breakfast bake.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 55m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix uncooked potatoes, 1 cup of the cheese and the bacon. Spread in baking dish.
- In same bowl, stir Bisquick mix, milk, egg product and pepper until blended. Pour over potato mixture. Sprinkle with remaining 1/2 cup cheese.
- Bake 30 to 35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes before serving.
Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 10 mg, Fiber 0 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 5 g, TransFat 0 g
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.
CRISPY CHEDDAR POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Microwave 1 1/2 pounds small Yukon Gold potatoes, turning halfway through, until tender, 10 to 12 minutes; let cool slightly. Break into chunks. Toss with 2 tablespoons olive oil, 2 smashed garlic cloves, 3/4 teaspoon kosher salt and a few grinds of pepper. Roast on a baking sheet at 450 degrees F, stirring once, until browned and crisp, about 30 minutes. Sprinkle with shredded sharp cheddar and chopped chives.
BROCCOLI-CHEDDAR POTATOES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler. Bring a pot of salted water to a boil. Pierce each potato several times with a fork; put on a plate and microwave until tender, 10 to 20 minutes.
- Cook the bacon in a large ovenproof skillet until crisp. Drain on paper towels. Pour the fat into a bowl; wipe out and reserve the skillet.
- Add the broccoli to the boiling water and cook 3 minutes, then drain.
- Halve the potatoes lengthwise, then scoop the flesh into a bowl, leaving a 1/2-inch-thick shell. Place the shells cut-side down in the skillet and brush with the reserved bacon fat. Transfer the skillet to the broiler; broil until golden, about 3 minutes.
- Mash the potato flesh with the butter and sour cream; season with 1 1/4 teaspoons salt, and pepper to taste. Toss in the broccoli, scallions, bacon and half of the cheddar. Turn the potato shells cut-side up in the skillet. Stuff with the broccoli mixture and sprinkle with the remaining 3/4 cup cheese. Broil until the cheese melts, 3 to 4 minutes. Toss the spinach with the dressing; serve with the potatoes.
CHEDDAR BAKED EGGS
Provided by Food Network
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In a large saute pan over low heat, melt butter. Add flour and cook for 2 to 3 minutes, taking care not to brown the flour. Slowly add hot milk, using a wire whisk to stir. Cook the roux into the milk over low simmer for 3 to 4 minutes, until mixture has thickened. Add the salt, pepper and cayenne. Stir in the cheese and the green onions. Remove from the heat when the cheese has fully melted.
- Using a large baking dish or individual ramekins, pour the hot sauce into the dish(es). Break the eggs, one at a time, into a small, shallow fruit dish and slide them, one at a time, into the sauce. Place in the oven and bake for 7 to 8 minutes or until the whites and yolks have begun to set. Serve immediately.
BAKED EGGS WITH FARMHOUSE CHEDDAR AND POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter in a large, well-seasoned cast iron skillet over medium heat. Add the potatoes and cook, stirring occasionally until tender and brown, about 15 minutes. Stir in the parsley, garlic, salt, and pepper, and remove from the heat.
- Push the potatoes aside to make 4 evenly spaced shallow nests and break 2 eggs into each. Bake until the egg whites are cooked and the yolks are still runny, about 10 minutes. Sprinkle the cheese over the eggs and continue baking until it just melts, about 1 minute more. Serve immediately.
EASY CHEDDAR POTATO BAKE
This is a really great tater recipe, it's one I have been making for a long time, not only is it easy to make it's so good! You really don't have to have the exact amounts for this recipe, throw in another potato if desired, use as much cheese as as you like!
Provided by Kittencalrecipezazz
Categories Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 425 degrees.
- Butter a shallow baking sish.
- Thinly slice the potatoes, and place in the baking dish.
- In a small saucepan, heat butter, onion, salt, pepper, garlic powder and thyme until the butter is melted.
- Drizzle over potatoes.
- Cover, and bake for 45 minutes, or until potatoes tender.
- Remove from oven, sprinkle with cheese and parsley.
- Return to oven and bake for another 10-15 minutes longer, or until cheese is melted.
Nutrition Facts : Calories 565.1, Fat 25.9, SaturatedFat 16.3, Cholesterol 75, Sodium 368.7, Carbohydrate 67, Fiber 8.5, Sugar 3.9, Protein 18.4
FARMHOUSE BAKED EGGS WITH CHEDDAR & POTATOES
Provided by Food Network Kitchen
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Melt butter in a large cast-iron skillet over medium heat. Add potatoes and cook, stirring occasionally, until tender and brown, about 15 minutes. Stir in parsley and garlic. Season with salt and pepper, to taste, and remove from heat.
- Make 4 shallow depressions in potatoes and break 2 eggs into each. Transfer to oven and bake until egg whites are cooked and yolks are still runny, about 10 minutes. Sprinkle cheese over eggs and continue baking until cheese melts, about 1 minute more. Serve immediately.
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