Skillet Breakfast Casserole Food

SKILLET BREAKFAST CASSEROLE

Skillet Breakfast Casserole image

Provided by My Food and Family

Categories Recipes

Time 1h

Number Of Ingredients 8

Ingredients

1 Tbsp vegetable oil
4 cups tater tots/frozen potatoes
1/2 cup sausage, cooked and crumbled
1 pkg Pioneer Sausage Gravy
1 1/2 cups water
2 large eggs
1 1/2 cups cheddar cheese, shredded
1 Tbsp chives, minced

Steps:

Preheat oven to 350 degrees F. Heat oil in a 10-12 inch oven proof skillet. Brown tater tots 3-4 minutes; remove from heat. Evenly sprinkle on sausage.
Whisk gravy mix into water. Beat eggs into gravy mix. Pour evenly over tater tots. Bake 25-30 minutes, or until filling is set in center.
Sprinkle on cheese. Bake another 3 minutes or until melted. Cut into wedges. Garnish with chives.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CHEESY BACON-SAUSAGE-EGG-HASH BROWN SKILLET

Cheesy Bacon-Sausage-Egg-Hash Brown Skillet image

Cheesy bacon-sausage-egg-hash brown skillet is a scrumptious, easy breakfast loaded with bacon, sausage, hash browns, cheese, and eggs! Garnish with 2 thinly sliced green onions, if desired.

Provided by Culinary Envy

Categories Breakfast and Brunch Eggs

Time 40m

Yield 6

Number Of Ingredients 14

Ingredients

6 slices bacon, cut into 1-inch pieces
1 link smoked pineapple-bacon chicken sausage, cut into slices
1 tablespoon canola oil
1 teaspoon butter
2 ½ cups frozen hash brown potatoes, thawed
½ onion, chopped
¾ teaspoon garlic powder, divided
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon ground black pepper
1 cup shredded Cheddar cheese
6 eggs
1 tablespoon milk
1 pinch salt and ground black pepper to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Place bacon in a 10-inch skillet and cook over medium heat, turning occasionally, until crisp, about 10 minutes. Use a slotted spoon to remove bacon to a paper towel-lined small bowl. Discard half the bacon fat using a spoon.
Cook sausage in the hot skillet until browned on both sides, about 5 minutes. Remove to the bowl with the bacon.
Heat canola oil and butter in the same skillet over medium heat. Add hash browns and onion. Sprinkle 1/2 teaspoon garlic powder, onion powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper on top and stir together. Spread out the hash browns; cook, without stirring, until browned, about 5 minutes. Turn hash browns over and sprinkle Cheddar cheese evenly over the top.
Stir remaining garlic powder, eggs, and milk together in a bowl; season with salt and pepper. Pour egg mixture over the Cheddar cheese-covered hash browns in the skillet. Sprinkle bacon and sausage pieces on top.
Bake in the preheated oven until top is puffed, cheese is melted, and a knife inserted into the center comes out clean, 10 to 15 minutes.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 14.7 g, Cholesterol 235.2 mg, Fat 24 g, Fiber 1.3 g, Protein 18.1 g, SaturatedFat 9.5 g, Sodium 610.3 mg, Sugar 1.6 g

BREAKFAST BURRITO CASSEROLE

Breakfast Burrito Casserole image

Provided by Erica Ngao

Categories Breakfasts/Brunches

Yield 8 servings

Number Of Ingredients 13

Ingredients

8 large eggs
1/3 cup 2% milk
1/2 tsp salt
1/2 tsp pepper
1 lb bulk pork sausage
1 cup sour cream
1 can condensed cream of chicken soup (undiluted, 10-3/4 ounces)
4 flour tortillas (cut into 1-in. pieces, 10 inches)
1-1/3 cups salsa (divided)
2/3 cup shredded cheddar cheese
2/3 cup shredded part-skim mozzarella cheese
Enchilada sauce (Optional)
Thinly sliced green onions (Optional)

Steps:

Preheat oven to 350°. Whisk together eggs, milk, salt and pepper. In a large skillet coated with cooking spray, cook and stir egg mixture over medium heat until thickened and no liquid egg remains; remove.
In the same skillet, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes; drain. Stir together sour cream and soup. Spread half the sour cream mixture in an ungreased 13x9-in. baking dish. Layer with half the tortilla pieces, half the salsa, the scrambled eggs, the sausage, and the remaining tortillas and sour cream mixture. Top with remaining salsa; sprinkle with cheeses.
Bake, uncovered, until heated through, 30-35 minutes. If desired, serve with enchilada sauce and sliced green onions.
To Make Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time by 5 minutes.

BREAKFAST SKILLET

Breakfast Skillet image

Provided by Sunny Anderson

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1/2 pound ground chuck
1/2 pound fresh chorizo
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 medium red potatoes, diced small
1/2 large Vidalia onion, chopped
1 clove garlic, minced
1 teaspoon chopped fresh rosemary leaves
1/2 teaspoon crushed red pepper flakes
4 eggs
1/4 cup chopped parsley leaves

Steps:

Heat 1 tablespoon oil in a skillet to medium heat, add ground chuck and chorizo, cook until brown, breaking it up as it cooks. Season with salt and pepper, to taste. Add potatoes, onion and 1 more tablespoon oil, if needed. Stir to incorporate, then let cook 8 minutes, undisturbed to form golden crust. Stir potatoes, then let cook undisturbed another 8 minutes. When potatoes are almost totally cooked through, mix in garlic, rosemary, and red pepper. Form 4 pockets in the hash to put the eggs. Add a little more oil in the pockets, if necessary, so the eggs don't stick. Carefully pour an egg into each pocket, cover pan and turn heat to low. Cook until eggs are set to desired doneness, about 2 minutes. Remove to a serving platter or place on individual plates and garnish with parsley.

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