SWEET POTATO AND EGG SKILLET
I try to incorporate nutritious sweet potatoes in my meals as often as possible, especially with breakfast. This recipe originated with the purpose of feeding my family a healthy, hearty breakfast...and it worked! -Jeanne Larson, Mission Viejo, California
Provided by Taste of Home
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large cast-iron or other heavy skillet, heat the butter over low heat. Add sweet potatoes, garlic, 1/4 teaspoon salt and thyme; cook, covered, until potatoes are almost tender, 4-5 minutes, stirring occasionally. Stir in spinach just until wilted, 2-3 minutes., With the back of a spoon, make 4 wells in potato mixture. Break an egg into each well. Sprinkle eggs with pepper and remaining salt. Cook, covered, on medium-low until egg whites are completely set and yolks begin to thicken but are not hard, 5-7 minutes.
Nutrition Facts : Calories 224 calories, Fat 11g fat (5g saturated fat), Cholesterol 201mg cholesterol, Sodium 433mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
EGG IN A HOLE
A delicious runny yolk egg cooked in the center of a piece of toast and eaten with a fork is a great way to enjoy an egg in a slightly different way. My kids feel fancy when eating these.
Provided by rosburn
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Melt the bacon grease in a non-stick pan over low heat.
- Cut a 1 1/2 to 2-inch hole from the center of the bread slice; lay in the hot skillet. When the side facing down is lightly toasted, about 2 minutes, flip and crack the egg into the hole; season with salt and pepper. Continue to cook until the egg is cooked and mostly firm. Flip again and cook 1 minute more to assure doneness on both sides. Serve immediately.
Nutrition Facts : Calories 231.1 calories, Carbohydrate 13.1 g, Cholesterol 207.6 mg, Fat 15.9 g, Fiber 0.6 g, Protein 8.7 g, SaturatedFat 5.2 g, Sodium 284.9 mg, Sugar 1.5 g
POTATO NESTS
This is a cute breakfast idea for Easter Sunday. I must confess that I didn't make mine in muffin cups--I just used an 8 1/2 x 11" pan for the hash browns and egg and added the cooked bacon at the end. This is a simple recipe kids could help make. If you don't have savory seasoned hash browns--add your own seasonings. Recipe courtesy of Ore-Ida Foods.
Provided by AmyZoe
Categories < 60 Mins
Time 42m
Yield 12 potato nests, 12 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 450.
- Combine potatoes and egg in a large bowl.
- Use hands to mix well.
- Coat regular muffin pan with nonstick cooking spray.
- Spoon 2 heaping tablespoons of potato mixture into each muffin cup.
- Use fingers and back of spoon to press mixture firmly on bottom and sides of muffin cup.
- Bake for 20 minutes or until potatoes are golden brown.
- Sprinkle cheese into each potato nest and bake for 2 minutes or until cheese melts.
- Wait 5 minutes before removing from pan.
- Top with sour cream and bacon and serve.
Nutrition Facts : Calories 279, Fat 19.9, SaturatedFat 7.3, Cholesterol 47, Sodium 387.4, Carbohydrate 17.4, Fiber 1.5, Sugar 0.8, Protein 7.5
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