THE ULTIMATE BREAKFAST FRITTATA
This looks so nice when it's done, with the cheese bubbling on top. And it tastes as good as it looks! You could also use left over cooked potatoes, sliced, instead of cooking them especially for this dish.
Provided by Sackville
Categories Breakfast
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Boil potatoes in a small saucepan until tender.
- Meanwhile, heat oil in a pan and fry the onions, mushrooms and bacon until onions are clear and bacon is cooked.
- Drain potatoes and put into frying pan, cooking for another 2 minutes.
- Make sure ingredients are spread evenly over the pan and then pour eggs evenly over the base.
- Season with herbs, salt and pepper, to taste.
- Let cook for 2 minutes or until eggs start to set.
- Sprinkle cheese over the top and bake under a grill until eggs are cooked and cheese is bubbling and brown (3-5 minutes).
- Serve with a tall glass of orange juice and some toast.
EASY BREAKFAST FRITTATA RECIPE BY TASTY
Easy breakfast frittatas for all! While you refrigerate your egg mixture, fry up bacon, tomatoes, spinach, and onion - or really, whatever vegetables you have in the pantry or are in season. Mix everything together in an oven-safe pan, sprinkle with cheese, and bake for 15 minutes. Top this super simple meal with some chopped green onions and pair with a salad, some fruit, or (better yet!) a mimosa.
Provided by Hitomi Aihara
Categories Breakfast
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (180°C).
- In a large bowl, whisk the eggs, heavy cream, salt, and pepper. Refrigerate until read to use.
- In an oven-safe pan, cook bacon. Once fully cooked, take out the bacon and set aside.
- Add onions to the same pan and cook until translucent.
- Add tomatoes and spinach ,and cook for a couple minutes until spinach is slightly wilted.
- Add the bacon back into the pan. Blend together.
- Add the eggs and cheese into the pan.
- Give it a good stir, then bake for 15 minutes, or until the eggs do not jiggle in the middle.
- Top off with green onions, if desired.
- Enjoy!
Nutrition Facts : Calories 259 calories, Carbohydrate 4 grams, Fat 20 grams, Fiber 0 grams, Protein 15 grams, Sugar 2 grams
BREAKFAST FRITTATA
This is one of my favorite recipes for breakfast. It's easy and filling and tastes so good. I love the pepper jack cheese instead of cheddar for a change of pace, but if you don't like pepper jack, you can always use cheddar.
Provided by Redneck Epicurean
Categories Breakfast
Time 40m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F.
- Scramble the sausage, onions and peppers. Cook until the sausage is no longer pink and the vegetables are soft.
- Drain off all the grease and place in a 9x9 oven-safe casserole. Beat the eggs and pepper and stir in the cheese.
- Spread the meat mixture evenly and pour the egg mixture over the meat.
- Bake 25-30 minutes or until the eggs are mostly firm, but still soft in the center.
Nutrition Facts : Calories 312.2, Fat 22.3, SaturatedFat 10.1, Cholesterol 235, Sodium 235.1, Carbohydrate 1.8, Fiber 0.3, Sugar 0.9, Protein 24.9
BREAKFAST SANDWICH FRITTATA
Toasted pita bread, bacon, and cheese all get baked right into the egg mixture in this frittata that serves as a deconstructed breakfast sandwich.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a medium bowl, whisk together eggs, cream, milk, cayenne, herbs, and half the cheese. Season with salt and pepper.
- In a small ovenproof nonstick or cast-iron skillet, cook bacon over medium, stirring occasionally, until crisp, 7 minutes. Transfer bacon to egg mixture and pour all but 1 teaspoon fat into a small bowl. Add 1 pita round to skillet and cook until toasted and golden, 3 minutes, flipping halfway through; transfer to a plate. Repeat with more reserved fat and remaining pita half; leave pita in skillet, cut side up.
- Add egg mixture and cook over medium, gently stirring, 30 seconds. Top egg mixture with other pita half, cut side down; transfer to the oven and bake 8 minutes. Sprinkle evenly with remaining cheese, then bake until frittata is puffed and golden, about 8 minutes. Let sit 3 minutes, then cut into wedges and serve warm.
Nutrition Facts : Calories 283 g, Fat 20 g, Fiber 1 g, Protein 15 g
MAKE-AHEAD SPANISH FRITTATA
Steps:
- Preheat oven to 400°F. Toss potatoes, shallots, paprika, 1/4 cup oil, and 1 1/2 tsp. salt on a 13x9" rimmed baking sheet or metal baking dish. Bake, tossing halfway through, until potatoes are fork-tender and golden brown, 30-35 minutes. Let cool slightly. Reduce oven temperature to 325°F.
- Whisk eggs, sour cream, mustard, and remaining 1 1/4 tsp. salt in a large bowl. Stir in potato mixture. Line the same sheet you used to roast the potatoes with parchment (don't worry about washing pan), leaving some overhang on two sides. Grease parchment generously with oil, then pour egg mixture into pan. Bake frittata until center is just set, surface is puffed, and edges are lightly golden brown, 30-35 minutes. Let cool at least 30 minutes.
- Run a knife around the edges of frittata, then use parchment overhang to carefully lift it out of pan and transfer to a cutting board. Let cool to room temperature, then cut into desired shape.
- Do Ahead: Frittata can be made 5 days ahead. Chill whole or in pieces in an airtight container.
LEFTOVER FRITTATA SANDWICHES
Provided by Ree Drummond : Food Network
Time 40m
Yield 9 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- In a large bowl, whisk together the eggs, parsley and hot sauce until combined. Season with a pinch of salt and pepper. Set aside.
- Melt the butter in a large ovenproof nonstick skillet over medium-high heat. When the butter has melted, add the cubed ham and sweet potato, then cook for a couple minutes. Pour over the egg mixture and allow to cook for 30 to 45 seconds to set the edges. Place in the oven and bake until the eggs are set but not brown on top, 10 to 12 minutes. Set aside to cool slightly, 5 to 10 minutes, then slide the frittata out onto a cutting board and cut into 9 somewhat equal pieces.
- Spread the mustard on the bottom half of each muffin and the mayo on the top half. To each bottom, add a piece of the frittata, a slice of each cheese and 1/3 cup of arugula. Top each with a muffin top. Serve with more hot sauce if desired.
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FRITTATA BREAKFAST SANDWICHES - WHAT THE FORK
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5/5 (1)Total Time 40 minsCategory Breakfast, BrunchCalories 132 per serving
- Preheat oven to 350 degrees and spray 4 4-inch ramekins with non-stick spray (or grease with butter or ghee).
- Divide the bacon evenly among the 4 ramekins. Add the mushrooms to the ramekins and add 1/4 C of spinach to each ramekin. Evenly pour the egg mixture over the top of the spinach (it's ok if it's not completely submerged, just push the spinach down a bit and the egg will rise while baking). Top each frittata with a little extra mushrooms or bacon if desired.
- Place the ramekins on a baking sheet and bake at 350 degrees for 20-25 minutes. The sides will be set and the center will still be slightly soft.
VEGETABLE FRITTATA BREAKFAST SANDWICH WITH CHEDDAR ...
From more.ctv.ca
Cuisine ItalianCategory BreakfastServings 4Total Time 30 mins
- In a large bowl crack 8 eggs and season with salt and pepper. Add in the cream. Whisk until all the ingredients are well mixed together.
- Heat the olive oil in an ovenproof (20-25 centimeter) frying pan. Sauté the onions on medium-low heat until they have softened (about seven minutes). Add in the garlic, zucchini and tomatoes and cook for an additional five minutes. Add the parsley and chives and mix together. Then pour over the eggs. Cook over a medium low heat for 10-12 minutes until it is set. During this time, using a spatula move the edges of the frittata towards the center to create curds. Once the bottom of the frittata is set sprinkle with cheddar cheese.
- Place under a broiler for two to three minutes until the cheese has melted and the top of the frittata has a beautiful golden colour.
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50+ BREAKFAST RECIPES TO POWER YOUR MORNING - A COUPLE COOKS
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- Heat 1 teaspoon olive oil in a skillet over medium heat. Crack the egg into the pan and sprinkle with a few pinches kosher salt. When the whites are mostly cooked after a minute or two, flip and cook another 30 seconds, then remove from the heat.
- Meanwhile, toast the English muffin. Spread both sides generously with pesto. When the egg is done, slide it onto one half of the English muffin.
- Add a handful of arugula to the still hot pan and return to medium heat; add a pinch of kosher salt and cook for a few seconds until wilted down. Remove from the heat and place the arugula on top of the egg.
CHORIZO FRITTATA FREEZER BREAKFAST SANDWICHES - THE ...
From thegingeredwhisk.com
5/5 (4)Total Time 40 minsCategory Family Breakfast RecipesCalories 588 per serving
- Add 1 TBSP of olive oil and sauté the onion for 4 or 5 minutes, until softened, stirring occasionally.
VEGETABLE FRITTATA BREAKFAST SANDWHICH WITH ZUCCHINI ...
From more.ctv.ca
Cuisine ItalianCategory BreakfastServings 4Total Time 30 mins
- In a large bowl crack eight eggs and season with salt and pepper. Add in the cream. Whisk until all the ingredients are well mixed together.
- Heat the olive oil in an ovenproof (20-25 centimeter) frying pan. Sauté the onions on medium-low heat until they have softened (about seven minutes). Add in the garlic, zucchini and tomatoes and cook for an additional five minutes. Add the parsley and chives and mix together. Then pour over the eggs. Cook over a medium low heat for 10-12 minutes until it is set. During this time, using a spatula move the edges of the frittata towards the center to create curds. Once the bottom of the frittata is set sprinkle with cheddar cheese.
- Place under a broiler for two to three minutes until the cheese has melted and the top of the frittata has a beautiful golden colour.
24 BREAKFAST FOR DINNER RECIPE IDEAS – THE KITCHEN COMMUNITY
From thekitchencommunity.org
5/5 (3)Published 2021-11-18
- Baked Eggs with Green Olives and Swiss Chard. Anytime a breakfast idea calls for green olives, you know it’s going to be a lot more exciting than usual.
- Salmon and Bagel. A bagel is great to eat any time of the day, and that includes breakfast for dinner. This bagel is topped with smoked salmon, cream cheese, and has flavors of fresh dill and lemon juice.
- Bacon Fried Rice. You can’t go wrong with fried rice for dinner and there’s so much you can do with it. This recipe is for classic fried rice, but we take this fried rice up a notch with crispy bacon, a nice punch of garlic, and fluffy eggs.
- Jalapeno Popper Bagels. Who doesn’t love jalapeno poppers? They’re cheesy, hearty, and spicy, and we can’t get enough of them. It’s hard to go wrong when you put bagels and cream cheese together, and this is one of the breakfast recipes that turns up the heat just enough to make things interesting.
- Breakfast Burger. We love the idea of a delicious breakfast burger for dinner. After all, anytime is a good time for a hamburger. The tomato jam is made from tomatoes, sugar, fresh lemon juice, fresh ginger, cumin, cinnamon, and curry powder.
- Breakfast Quesadillas. Quesadillas are an excellent way to use up leftover meat and veggies, but you can also make a breakfast quesadilla using traditional breakfast foods.
- French Toast Casserole. If you love French toast, this French toast casserole breakfast recipe will make your day. This classic casserole is crispy on the outside, sweet and rich, and fluffy at the center.
- Souffle Pancakes. In Japan, souffle pancakes are the latest craze and it’s easy to see why. These fluffy pancakes are essentially pancakes and souffle all rolled into one amazing meal.
- Breakfast Pizza. Breakfast pizza for breakfast (and dinner)? You betcha! And we’re not talking about leftover pepperoni pizza breakfast pizza, either.
- Cheesy Spinach Quiche. This quiche is to die for. With ingredients like spinach, Gruyere cheese, and heavy cream, this delicious quiche is completely decadent.
EASY, ULTIMATE BREAKFAST FRITTATA - HOUSE OF NASH EATS
From houseofnasheats.com
4.9/5 (16)Total Time 20 minsCategory BreakfastCalories 155 per serving
- In a large bowl, crack the eggs and whisk them together with the paprika, garlic powder, salt and pepper. Set aside. Preheat oven to 425 degrees.
- In an oven-safe skillet or cast iron pan, heat the oil or bacon grease over medium-high heat. Add the chopped red peppers and sauté for 2-3 minutes, until they begin to soften. Add the mushrooms and sauté another minute. Add the sausage, green onions & spinach and cook just until spinach starts to wilt, about 1 minute.
- Reduce the heat to medium-low. Pour the eggs into the skillet over the sautéed vegetables & sausage and cover the skillet with a lid. Cook over medium-low heat, without stirring, until the egg begins to look set around the edges and start to release from the pan but the middle is still wobbly, about 5 minutes.
- Transfer the skillet with the frittata to the oven and let it bake for 9-10 minutes until the middle is set. If you are doing meal prep and plan to reheat the frittata later, try to undercook it just a little bit (maybe only 8-9 minutes). Then when you reheat each portion in the microwave it will be perfectly cooked.
20 BEST BREAKFAST SANDWICH RECIPES - BREAKFAST SANDWICH ...
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- Croissant Breakfast Sandwich. Layered with scrambled eggs, ham, cheese, and Dijon, these croissant breakfast sandwiches can be made in advance and frozen for an easy weekday breakfast.
- Bagel Breakfast Sandwich. For those times you can’t decide between a bagel with cream cheese or a breakfast sandwich - have both. Go to Recipe.
- Freezer-Friendly Breakfast Sandwiches. When I want a McMuffin, but also want something homemade, this is classic English muffin sandwich is my favorite.
- Egg, Sausage, and Cheese Bundt Breakfast Sandwich. Your Bundt pan isn't just for pretty cakes — it's also the trick to making an impressive breakfast sandwich.
- Biscuit Breakfast Sandwich. For a totally memorable biscuit breakfast sandwich, this version adds a drizzle of hot honey for a sweet and spicy twist. Go to Recipe.
- Waffle Egg Sandwiches with Spicy Maple Butter. Just say yes to using toaster waffles to bookend your breakfast sandwich. Trust me, you will not regret it.
- Ham, Egg, and Cheese Breakfast Quesadilla. Anytime I want a breakfast sandwich that I can count on being totally satisfying, but a little more exciting than what I usually whip up, a folded quesadilla is always the solution.
- Vegetarian Breakfast Sandwich. Good things happen when you layer your egg sandwich with goat cheese, wilted spinach, and romesco. Go to Recipe.
- Breakfast Sliders. Everything is better as a slider, and that includes breakfast sandwiches. While these are great fresh out of the oven, they're even better when simply pulled from the freezer on Monday morning.
- Mediterranean Breakfast Pitas. This protein-packed combination of egg and hummus is a surefire way to start your day on the right note. Go to Recipe.
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