BREAKFAST SKILLET
Inspired by a dish I enjoy at a restaurant. You can add or substitute other veggies you have around, or toss in some cooked crumbled bacon or sausage, etc.
Provided by Starrynews
Categories Breakfast
Time 40m
Yield 1-2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Combine potato cubes with cumin and black pepper.
- Drizzle olive oil over potatoes, and mix well.
- Place on a baking pan and bake for 30 minutes, until browned and crispy.
- When potatoes are about halfway through baking, spray a saucepan with nonstick cooking spray and saute the green pepper, onion, and mushrooms.
- Remove from heat, add tomato, and set aside.
- Prepare the eggs any way you like (I like them over-medium).
- When potatoes are done, mix well with veggies.
- Sprinkle with cheese.
- Place eggs on top and enjoy!
Nutrition Facts : Calories 659.2, Fat 25.2, SaturatedFat 7.7, Cholesterol 386.8, Sodium 323.9, Carbohydrate 85, Fiber 11.4, Sugar 13.5, Protein 28
LOADED BREAKFAST SKILLET
Potatoes, bacon, onions, eggs, and shredded cheese make a hearty and delicious breakfast or brunch dish.
Provided by Dorinda Medley
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 5 to 8 minutes. Drain on paper towels; reserve most of the bacon fat in skillet.
- Reduce heat to medium. Cook and stir onions until starting to soften, about 5 minutes. Add potatoes; toss to coat evenly in bacon fat. Pour in water and cover skillet with a large lid. Cook, checking occasionally, until potatoes are tender, about 20 minutes. Add green onions, garlic, and paprika. Season with salt and pepper.
- Make 4 wells in the potato mixture using a wooden spoon, revealing the bottom of the skillet. Crack an egg into each well; season with salt and pepper. Sprinkle cooked bacon and Cheddar cheese over the entire skillet. Replace lid; cook until egg whites are set and yolks are still runny, about 5 minutes.
Nutrition Facts : Calories 418.4 calories, Carbohydrate 43.1 g, Cholesterol 225.6 mg, Fat 18.3 g, Fiber 3.5 g, Protein 21.8 g, SaturatedFat 8.8 g, Sodium 567.1 mg, Sugar 3.2 g
BREAKFAST SKILLET
Steps:
- Heat 1 tablespoon oil in a skillet to medium heat, add ground chuck and chorizo, cook until brown, breaking it up as it cooks. Season with salt and pepper, to taste. Add potatoes, onion and 1 more tablespoon oil, if needed. Stir to incorporate, then let cook 8 minutes, undisturbed to form golden crust. Stir potatoes, then let cook undisturbed another 8 minutes. When potatoes are almost totally cooked through, mix in garlic, rosemary, and red pepper. Form 4 pockets in the hash to put the eggs. Add a little more oil in the pockets, if necessary, so the eggs don't stick. Carefully pour an egg into each pocket, cover pan and turn heat to low. Cook until eggs are set to desired doneness, about 2 minutes. Remove to a serving platter or place on individual plates and garnish with parsley.
CHICKEN AND EGGS BREAKFAST SKILLET
This one skillet breakfast is such a treat on the weekend. The combination of sausage and bacon can be substituted for just about anything. For those looking for a healthier option try folding in spinach, tomatoes and onions. If you are the type of person that likes an indulgent Saturday brunch, try topping this skillet with cheese for an added creamy kick! This is also a great dish for finishing up leftovers in the fridge.
Provided by Developed for CFC by Amanda Garbutt
Yield 2
Number Of Ingredients 8
Steps:
- Heat a 6-8 inch non-stick skillet over medium-high heat. Add the olive oil and let it preheat.
- Add the sausage, chicken and bacon to the skillet. Stir until all the meat has browned slightly and is no longer raw, about 8 minutes.
- Crack the four eggs in the skillet making sure to break the yolks slightly with a spatula. Cover and cook until the whites are fully cooked, about 12 minutes.
- Season with salt and pepper and sprinkle with freshly chopped chives. Remove from the skillet and slice into wedges. Serve immediately.
Nutrition Facts :
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- Preheat the oven to 200 degrees C, 392F. I use an electric fan assisted oven, please adjust according to your own oven.Place the potatoes on a baking tray, pour over 2 tablespoons of oil add 1/4 teaspoon each of salt and black pepper. Toss well then bake in the oven for 30 minutes turning the potatoes halfway through cooking.
- While the potatoes are roasting, cook up the veggies.Heat the remaining oil in a skillet, add the onion and cook over a medium heat until soft, about 10 minutes.Add the peppers and cook for 5 minutes. Once the peppers are a little soft add the mushrooms, garlic, oregano, salt, pepper and chilli flakes. Cook for another 5 minutes.
- Now add the spinach, I add half first, let that wilt down then add the remaining spinach. Add the lemon juice and stir well.
- Once the potatoes are cooked transfer them to the skillet and give everything a good stir. Check the seasoning now and add more if necessary.
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- Heat 2 Tbsp olive oil in a heavy skillet then add 2 cups shredded hash browns. Spread hash browns out in skillet and sprinkle with salt and pepper. Cook over medium to medium low heat until brown on bottom about 7 minutes. Flip hash browns over sprinkle with salt and pepper then cook on low 7 more minutes.
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- In medium bowl, beat eggs with whisk. Add milk, 1/4 teaspoon of the salt and 1/8 teaspoon of the black pepper; beat well. Set aside.
- In 10-inch nonstick skillet, heat oil over medium-high heat. Add potatoes; sprinkle remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper on potatoes. Cook 5 minutes, stirring occasionally. Add bell pepper; cook 4 to 5 minutes or until vegetables are tender. Add chile and garlic; cook 30 to 60 seconds, stirring frequently, until softened.
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