Good Morning Potato And Egg Bake 5fix Food

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EVERYTHING CHEESY POTATO AND EGG CASSEROLE



Everything Cheesy Potato and Egg Casserole image

Leftover mashed potatoes, mixed with two cheeses, baby spinach, and crispy bacon. Then topped off with eggs and baked until the eggs are just set. Finish off with a sprinkle of everything bagel spice and fresh herbs. This is the easiest, most delicious, feed-a-crowd breakfast.

Provided by Tieghan Gerard

Time 40m

Number Of Ingredients 12

3 cups leftover mashed potatoes
3/4 cup whole milk
1 cup shredded sharp cheddar cheese
1/2 cup shredded Havarti cheese
kosher salt and black pepper
2 cups fresh spinach, roughly chopped
8 slices thick cut bacon
8 large eggs
1/4 cup fresh basil leaves
2 tablespoons fresh dill
3 tablespoons everything bagel spice
crushed red pepper flakes

Steps:

  • 1. Preheat the oven to 400 degrees F. Grease a 9x13 inch baking dish with butter. 2. In a large bowl, mix together the potatoes, milk, cheeses, spinach, and a pinch each of salt and pepper. Spread the potatoes in an even layer in the prepared baking dish. Using the back of a spoon, make 8 "nests" for the eggs to sit. 3. Cook the bacon until crisp in a large skillet. Arrange the bacon inside each nest. Transfer to the oven and bake 10 minutes. Remove from the oven and crack the eggs into the nest. Season with salt and pepper. Return to the oven and bake an additional 10-15 minutes, or until the eggs are set to your liking. 4. Top the casserole with fresh basil, dill, and a pinch of crushed red pepper flakes. Serve and enjoy!

Nutrition Facts : Calories 337 kcal, ServingSize 1 serving

BAKED CHEDDAR EGGS & POTATOES



Baked Cheddar Eggs & Potatoes image

I love making breakfast recipes with eggs for dinner, especially this combo with potatoes and cheese that's started in a skillet on the stovetop and then popped into the oven to bake. -Nadine Merheb, Tucson, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 8

3 tablespoons butter
1-1/2 pounds red potatoes, chopped
1/4 cup minced fresh parsley
2 garlic cloves, minced
3/4 teaspoon kosher salt
1/8 teaspoon pepper
8 large eggs
1/2 cup shredded extra-sharp cheddar cheese

Steps:

  • Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in parsley, garlic, salt and pepper. With the back of a spoon, make 4 wells in the potato mixture; break 2 eggs into each well., Bake until egg whites are completely set and yolks begin to thicken but are not hard, 9-11 minutes. Sprinkle with cheese; bake until cheese is melted, about 1 minute.

Nutrition Facts : Calories 395 calories, Fat 23g fat (12g saturated fat), Cholesterol 461mg cholesterol, Sodium 651mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.

BACON, EGG, AND SIMPLY POTATOES HASHBROWN BAKE #5FIX



Bacon, Egg, and Simply Potatoes Hashbrown Bake #5FIX image

5-Ingredient Fix Contest Entry. This recipe is super simple, can be made ahead of time, and tastes great. I first tasted this at a pot-luck lunch at work years ago. Over the years I have added bacon and increased the cheese, making it even better than the original. Multi-purpose dish, can be used as a main dish or side dish. Can also be served at breakfast, brunch, lunch, or even dinner.

Provided by marandrog

Categories     One Dish Meal

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 5

1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
8 large eggs
1 1/2 cups half-and-half
2 cups shredded monterey jack and cheddar cheese blend
1 lb bacon, cooked and crumbled

Steps:

  • Heat oven to 350°F Spray 11x7 glass baking dish with nonstick cooking spray. Add 1 bag Simply Potatoes hashbrowns. Next, layer crumbled bacon on top of potatoes. Crack eggs, 1 at a time and evenly spaced, across top of potatoes and bacon. Poke yokes with a fork. Spread 2 cups grated cheddar cheese evenly over top. Pour 1 1/2 cups half and half over casserole. Cover with foil and bake for 1 hour, remove foil and bake for additional 15 minutes or until cheese begins to bubble and turn lightly brown.
  • Remove from oven, let sit for 5 minutes and serve.

GOOD MORNING POTATO AND EGG BAKE #5FIX



Good Morning Potato and Egg Bake #5FIX image

5-Ingredient Fix Contest Entry. A three layered bake that is so quick and easy combining eggs, cilantro potatoes, cheese and toast.

Provided by GerryGoodCook

Categories     Potato

Time 50m

Yield 12 serving(s)

Number Of Ingredients 5

8 eggs
1 bunch fresh cilantro
1/2 cup shredded cheddar cheese or 1/2 cup monterey jack cheese, blend
1 (20 ounce) bag Simply Potatoes® Shredded Hash Browns
6 slices white toast or 6 slices wheat toast

Steps:

  • Follow the directions to prepare the Simply Potaotes O' Brien Hash Browns.
  • Beat 8 eggs, chopped cilantro and shredded cheddar/jack cheese blend together. Set aside.
  • Toast 6 slices of bread.
  • Preheat oven to 375 degrees.
  • Grease a 9 x 13 metal or glass pan.
  • Lay the 6 slices of bread on the bottom of the pan.
  • Spread the Simply Potatoes O' Brien Hash Browns over the toast.
  • Pour the egg mixture evenly over the hash browns.
  • Bake for about 40 minute or until eggs mixture becomes firm and a touch golden brown.
  • Serve immediately.

Nutrition Facts : Calories 99.5, Fat 5.2, SaturatedFat 2.1, Cholesterol 129.1, Sodium 142.8, Carbohydrate 6.4, Fiber 0.3, Sugar 0.7, Protein 6.4

THE BEST BREAKFAST EGG BAKE



The Best Breakfast Egg Bake image

Ingredients like frozen hash browns, canned crescent rolls and bulk breakfast sausage make this easy egg bake a classic morning meal. Layering rich sour cream, heavy cream and two types of cheese with bright bell pepper and scallion makes this The Best Breakfast Egg Bake. Slow-baking it keeps it soft and creamy with a browned crescent bottom. It's the perfect dish for a holiday or a plain old Sunday morning.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h35m

Yield 8 to 10 servings

Number Of Ingredients 15

Nonstick cooking spray
1 pound bulk breakfast sausage
1/2 cup sour cream
1/2 cup heavy cream
1 teaspoon ground mustard seed
1 teaspoon garlic salt
1/2 teaspoon kosher salt
12 large eggs
1/2 teaspoon freshly cracked black pepper
2 cups frozen shredded hash browns, thawed
4 ounces mild Cheddar, grated (about 1 cup)
4 ounces Colby Jack, grated (about 1 cup)
1/2 medium red bell pepper, finely diced (about 1/2 cup)
4 scallions, thinly sliced (about 1/2 cup)
One 8-ounce tube crescent rolls

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.

POTATO EGG BAKE



Potato Egg Bake image

No one will ever guess that this nutritious, mouthwatering breakfast bake is lighter! Potatoes give it a hearty base, and the cheese and veggies pile on color and wonderful flavor. -Rena Charboneau, Gansevoort, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 8 servings.

Number Of Ingredients 14

2 pounds Yukon Gold potatoes (about 6 medium), peeled and diced
1/2 cup water
1 cup frozen chopped broccoli, thawed
6 green onions, thinly sliced
1 small sweet red pepper, chopped
6 large eggs
8 large egg whites
1 cup 1% cottage cheese
1 cup shredded reduced-fat cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup fat-free milk
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 350°. Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 7 minutes or until tender; drain., Spread potatoes in a greased 13x9-in. baking dish. Top with the broccoli, onions and red pepper. , In a large bowl, whisk the remaining ingredients until blended. Pour over vegetables. Bake, uncovered, until center is set, 35-40 minutes.

Nutrition Facts : Calories 235 calories, Fat 9g fat (4g saturated fat), Cholesterol 174mg cholesterol, Sodium 555mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges

ANYTIME EGGS & POTATOES



Anytime eggs & potatoes image

Egg and chips get a morning makeover with this perfect campers' brunch or breakfast recipe

Provided by Mary Cadogan

Categories     Breakfast, Brunch

Time 50m

Number Of Ingredients 6

400g new potatoes , see tip below
4 tbsp olive oil
1 onion thinly sliced
2-4 eggs
few large pinches of paprika
handful chopped parsley

Steps:

  • Cut the potatoes into medium-sized chips, then dry in a clean tea towel. Heat the oil in a large frying pan, add the potatoes and onion, and cook fairly gently for 20-25 mins, stirring occasionally, until the potatoes are cooked and golden. Season well.
  • Make 2-4 spaces in the pan and crack in the eggs. Cook until the whites are set, then break the yolks. Sprinkle with paprika and parsley, and serve from the pan.

Nutrition Facts : Calories 457 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.3 milligram of sodium

CHEDDAR STUFFED POTATO CAKE AND EGG #5FIX



Cheddar Stuffed Potato Cake and Egg #5FIX image

5-Ingredient Fix Contest Entry. Sharp Cheddar Cheese stuffed inside of a crispy and delicious potato cake. "Egg"cellent plated with an "over easy" egg. So easy to make and prepare. Have dinner on the table in minutes.

Provided by lbonwill

Categories     Potato

Time 35m

Yield 10 cakes, 6-8 serving(s)

Number Of Ingredients 5

1/2 cup olive oil
24 ounces Simply Potatoes Traditional Mashed Potatoes
20 ounces simply potatoes southwest-style hash browns
8 ounces sharp cheddar cheese (block)
10 eggs, poached

Steps:

  • 1. In large skillet heat oil, medium heat.
  • 2. Open package to mashed potatoes. With a knife divide into 10 equal parts.
  • 3. Add shredded hash browns in separate bowl.
  • 4. Drop one piece of mash into bowl of hash browns, pressing lightly. Add chunk of cheese to center, folding over potatoes to seal. Flip cake over to cover. Make sure entire cake is covered with shredded hash browns.
  • 5. Add to hot oil. When cake is brown on one side flip and brown on opposite side.
  • 6. Poach eggs, serve one egg on each potato cake.

Nutrition Facts : Calories 430.9, Fat 38.5, SaturatedFat 13.1, Cholesterol 349.8, Sodium 353.9, Carbohydrate 1.1, Sugar 0.5, Protein 19.9

BAKED EGGS WITH POTATOES, MUSHROOMS & CHEESE



Baked eggs with potatoes, mushrooms & cheese image

Crack eggs into this oven-baked take on a potato hash for an easy one-pot dinner or brunch

Provided by Katy Greenwood

Categories     Brunch, Dinner, Starter

Time 35m

Number Of Ingredients 7

3 baking potatoes , peeled and cubed
1 tbsp sunflower oil
600g mushrooms , quartered
2 garlic cloves , sliced
2 tbsp thyme leaves
140g cheddar , grated
4 eggs

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the potatoes in a pan of water, bring to the boil, cook for 5 mins, then drain. Heat the oil in a large frying pan. Cook the potatoes, mushrooms and garlic for 5-8 mins to soften the mushrooms and brown the edges of the potatoes. Stir in half the thyme and cook for 1 min more.
  • Spoon the potato mixture into a baking dish and sprinkle with the cheese and the remaining thyme. Make holes in the mixture and break in 4 eggs. Bake in the oven for 12-15 mins until the eggs are set and the cheese has melted.

Nutrition Facts : Calories 493 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 7 grams fiber, Protein 27 grams protein, Sodium 0.9 milligram of sodium

BAKED POTATO EGG ROLLS #5FIX



Baked Potato Egg Rolls #5FIX image

5-Ingredient Fix Contest Entry. My inspiration for this recipe came from a recipe I had created about 6 months ago, Cheeseburger Egg Rolls. They became a huge hit with family and friends, so when I was thinking of recipes for this contest it just seemed obvious. Baked Potato Egg Rolls would make the cut in my kitchen. My family is torn as to which they like best, but love them both. I would serve with a sour cream, chive dipping sauce but they stand alone and are YUMMY.

Provided by tonistime

Categories     Pork

Time 21m

Yield 8 Egg Rolls, 4 serving(s)

Number Of Ingredients 5

8 egg roll wraps
1 cup Simply Potatoes Traditional Mashed Potatoes
8 slices bacon, cooked and crumbled
3/4 cup horseradish cheddar cheese
peanut oil (for frying)

Steps:

  • Warm potatoes about 45 seconds in microwave.
  • Add cheese and bacon, mix together.
  • Place mixture in wraps, approximately 3 tablespoons per wrap.
  • Use finger to wet all eges with water very slightly.
  • Fold wrapper half way over at an angle,then fold two corners in and roll, make sure all edges are sealed.
  • Drop egg rolls in fryer and cook for 2 1/2-3 minutes.
  • Serve and eat.

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