BREAKFAST BAKE RECIPE BY TASTY
Here's what you need: oil, bacon, tomato, broccoli floret, potato hash brown, shredded cheddar cheese, pancake mix, eggs, milk, pepper, salt, scallion
Provided by Betsy Carter
Categories Breakfast
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F (200°C).
- Place the bacon, tomato, and broccoli in greased casserole dish.
- Sprinkle hash browns and cheese on top.
- In a large bowl, whisk together pancake mix, eggs, milk, salt, and pepper.
- Pour pancake mixture over ingredients in the casserole dish.
- Bake for 45 minutes.
- Let cool for 5 minutes before serving.
- Top with scallions, and serve.
- Enjoy!
Nutrition Facts : Calories 457 calories, Carbohydrate 24 grams, Fat 29 grams, Fiber 1 gram, Protein 23 grams, Sugar 5 grams
NO-FUSS BREAKFAST BAKE RECIPE BY TASTY
Here's what you need: olive oil, whole wheat bread, yellow onion, garlic, fresh spinach, lemon zest, red pepper flakes, fine sea salt, fresh ground black pepper, eggs, egg whites, whole milk, whole grain mustard, grated parmesan cheese, fresh chives
Provided by Chris Salicrup
Categories Breakfast
Yield 6 servings
Number Of Ingredients 15
Steps:
- Oil a 9x9-inch (23x23-cm) baking dish with 1 tablespoon of the olive oil and add the bread cubes in a single layer.
- In a large skillet set over medium heat, add the remaining 2 tablespoons of the olive oil. Add the onions and garlic and cook until tender and starting to turn golden, 10-15 minutes.
- In 2-3 batches, add the spinach and cook, tossing to wilt, 1-2 minutes.
- Stir in the lemon zest and red pepper flakes and season with salt and pepper. Cook another 30 seconds then remove the pan from the heat and set aside to cool slightly.
- Preheat the oven to 350°F (180˚C).
- In a large bowl, whisk together the eggs, egg whites, milk, and mustard. Season with salt and pepper and stir in ¼ cup (30 g) of the Parmesan.
- Add the spinach mixture into the eggs. Stir in chives.
- Transfer to the baking dish and mix gently to combine making sure the mixture is in an even layer. Top with remaining Parmesan.
- Bake until the eggs are just set and the mixture doesn't jiggle when you gently shake the pan, 35-40 minutes.
- Serve warm or at room temperature.
- Enjoy!
Nutrition Facts : Calories 465 calories, Carbohydrate 46 grams, Fat 20 grams, Fiber 8 grams, Protein 24 grams, Sugar 8 grams
BREAKFAST BAKE
This light and fluffy egg casserole, sprinkled with tasty bacon, retains its fresh flavor after freezing. While it's great as a breakfast bake, it's an easy-to-reheat meal for lunch or dinner, too. The recipe makes two casseroles, so you can serve one right away and freeze the second one for later. -Kim Weave, Olathe, Kansas
Provided by Taste of Home
Time 1h
Yield 2 casseroles (6 servings each).
Number Of Ingredients 12
Steps:
- Sprinkle the croutons, cheese, onion, peppers and mushrooms into two greased 8-in. square baking dishes. In a large bowl, whisk the eggs, milk, salt, mustard and pepper. Slowly pour over vegetables. Sprinkle with bacon. , Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° until a knife inserted in the center comes out clean, 45-50 minutes., To use frozen casserole: Completely thaw in the refrigerator for 24-36 hours. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 50-60 minutes.
Nutrition Facts : Calories 271 calories, Fat 16g fat (8g saturated fat), Cholesterol 177mg cholesterol, Sodium 691mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 1g fiber), Protein 14g protein.
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