Egg In Hole Layered Breakfast Bake Recipe By Tasty Food

5-LAYER BREAKFAST BAKE RECIPE BY TASTY

Steps:

• For the gravy, heat the butter in a large sauce pan. Break up the sausage in the pan and let it brown for a few minutes.
• Add in the flour and toss the sausage to toast for 1 minute.
• Pour in the milk and stir constantly until the mixture has thickened, about 8 minutes. Season with salt and pepper to taste.
• Grease a 9" x13" (23cmx33cm) roasting pan. Spread the hash browns evenly along the bottom of the pan and sprinkle with salt and pepper. Add the cheddar cheese in an even layer and top with scrambled eggs.
• Pour the gravy on top of the eggs in the roasting pan.
• For the biscuit dough, combine the flour, salt, baking powder, and baking soda in a large bowl.
• Pour the melted butter into the cold buttermilk and stir gently with a spoon until the butter hardens and forms lumps. Pour the milk mixture into the flour and mix until well-combined.
• Pre-heat oven to 400°F (200°C).
• Transfer the dough to a floured sheet of cling wrap and generously dust the dough with flour. Using a floured rolling pin, roll the dough into a rectangle that matches the size of your roasting pan.
• Roll the dough onto the rolling pin and transfer to the roasting pan, then brush with melted butter.
• Bake for 25-30 minutes.
• Enjoy!

CHEESY EGG TOAST PERFECT FOR BREAKFAST RECIPE BY TASTY

Steps:

• With a spoon, press down on the center of the bread to form a pocket.
• Line the edges of the bread with butter, and crack an egg into the pocket.
• Line the edges of the bread with shredded cheese.
• Sprinkle on salt and pepper, and bake at 400°F (204°C) for 10-15 min. 10 min will have a runny yolk whereas 15 min will have a firmer yolk.
• Enjoy!

THE BEST BREAKFAST EGG BAKE

Steps:

• Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
• Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up and stirring with a wooden spoon, until the sausage is no longer pink and is crispy and brown in spots, about 5 minutes. Remove from the heat.
• Whisk the sour cream, heavy cream, ground mustard, garlic salt, kosher salt, black pepper and eggs together in a large bowl. Add the sausage, hash browns, both cheeses, bell pepper and scallions (reserving 2 tablespoons of scallions for serving) to the egg mixture. Fold to combine.
• Unroll the crescent dough and press it into the bottom of the prepared baking dish. Dock or pierce the dough with a fork, making sure the entire sheet of dough is evenly docked with holes. Pour the egg mixture over the dough and spread it evenly into the dish. Cover with aluminum foil and bake for 40 minutes. Remove the foil. The egg should be somewhat set, but still wet and light in color. Return to the oven and bake uncovered until the egg is completely set and it is browned on the top and sides, 20 to 25 minutes.
• Let the bake rest for at least 10 minutes. Sprinkle with the reserved scallions and serve warm or room temperature.

EGG-IN-A-HOLE

Steps:

• With a biscuit cutter or the rim of a glass, press a hole in the center of the slice of bread.
• Heat a skillet over medium-low heat and melt in the butter. When the butter is all spread out, place the slice of bread in the skillet and crack the egg straight into the center of the hole.
• Cook until the egg sets a bit on the bottom, 30 to 45 seconds. Sprinkle the egg with salt and pepper. After about a minute, flip it over with a spatula and salt and pepper the other side.
• Move the toast around in the skillet, soaking up all of the glorious butter. Let it cook until the yolk feels soft. Here's the key: golden brown toast, white (not browned/burned) whites, soft unbroken yolk. Perfect.