Egg In Hole Layered Breakfast Bake Recipe By Tasty Food

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 4 WAYS RECIPE BY TASTY

Steps:

• Cut the middle of the bread from the slice leaving a ½-inch (1 cm) border of crust.
• In a pan, place the tomato, ham, and green onion.
• Cook over medium heat, stirring for about two minutes.
• With a spatula or spoon arrange the toppings into the shape of the inside of the bread.
• Place the crust over the toppings.
• Carefully pour the egg into the hole on top of the toppings to make sure the egg does not spill over.
• Season with salt and pepper and a sprinkle of mozzarella cheese.
• Place the inside of the bread back on top and once the eggs are cooked and cheese is melted flip over, about two more minutes.
• Enjoy!

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!

EGG-IN-HOLE LAYERED BREAKFAST BAKE RECIPE BY TASTY

Steps:

• Preheat the oven broiler to high. Line a baking sheet with parchment paper.
• On a cutting board, butter all the sandwich bread and transfer to the prepared baking sheet.
• Using a glass, cut out the centers of 6 slices of bread.
• Toast the bread under the broiler for 5 minutes, or until toasted. Keep a close eye on it so it doesn't burn.
• Reduce the oven temperature to 350˚F (180˚C).
• Make the Béchamel sauce: Melt the butter in a small saucepan over medium heat. Add the flour and whisk until it darkens slightly.
• Add the milk and whisk to combine. Reduce the heat to low and simmer until reduced by half.
• Remove the pot from the heat and add the salt, pepper, nutmeg, Gruyère, and Parmesan and stir until fully incorporated.
• Line a 9 x 13-inch baking dish with parchment paper.
• Lay 6 pieces of toast in the bottom of the dish. Top with 9 slices of Swiss cheese, 6 slices of ham, and 2 cups of spinach. Repeat to make another layer and top with the hollow-centered toast.
• Crack an egg into each hole. Carefully ladle the Béchamel sauce over the bake, leaving the yolks exposed.
• Cover and bake for 35 minutes, then uncover and bake for 10 minutes more, until the eggs are cooked to your liking and the Béchamel is starting to brown in spots.
• Slice and serve garnished with chives, if desired.
• Enjoy!