BREAKFAST UPSIDE DOWN CAKE
A mixture of all things good about breakfast. Potatoes, bacon, cheese and eggs are baked into one easy to make dish. It presents beautifully and is excellent for company.
Provided by MOTMIK
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet over medium heat. Add potatoes, red bell pepper, garlic and onion, and cook, stirring occasionally until potatoes are tender. Cover the pan with a lid for faster cooking.
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of an 8 or 9 inch cake pan with parchment paper. Set aside.
- Fry bacon in a skillet over medium heat, or cook in the microwave, until crisp. Drain, crumble and set aside. Sprinkle the cheese in the bottom of the prepared pan. Sprinkle bacon crumbles evenly over the cheese. Scoop the potato mixture into the pan so it is evenly distributed. Whisk together eggs and milk with a fork, and season with a little salt and pepper. Pour evenly over the food in the pan.
- Bake for 20 minutes in the preheated oven, just until the egg is set. Remove from the oven and run a knife around the outer edge. Flip onto a serving plate, and remove the parchment paper. Serve and enjoy.
Nutrition Facts : Calories 552.3 calories, Carbohydrate 43.5 g, Cholesterol 242.2 mg, Fat 31 g, Fiber 3.5 g, Protein 25.6 g, SaturatedFat 12.3 g, Sodium 714.4 mg, Sugar 5.3 g
UPSIDE-DOWN PIZZA
This is a quick recipe for moms who don't have much time, but have kids who need hearty meals to fill them up.
Provided by Michelle Doty
Categories Main Dish Recipes Pizza Recipes Beef
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Heat a large skillet over medium-high heat and stir in the ground beef and Italian sausage. Cook and stir until the meat is crumbly, evenly browned, and no longer pink; drain. Stir in the spaghetti sauce, pizza sauce, and pepperoni, and heat until bubbly. Transfer the mixture to an 11x13 inch baking dish.
- Sprinkle evenly with the shredded pizza cheese. Top with the pizza dough.
- Bake in the preheated oven until crust is lightly browned, about 20 minutes.
Nutrition Facts : Calories 650.8 calories, Carbohydrate 35.1 g, Cholesterol 108.6 mg, Fat 39.8 g, Fiber 2.4 g, Protein 36.3 g, SaturatedFat 17.6 g, Sodium 1757.2 mg, Sugar 7.3 g
UPSIDE-DOWN PIZZA
If you like pizza, I think you'll enjoy this recipe. I like making this better than regular pizza because I don't have to make a crust.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. In a saucepan, cook sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in 2 tablespoons flour, basil and fennel. Add tomato sauce. Bring to a boil; cook and stir for 2 minutes. , Transfer to an ungreased 13x9-in. baking dish. Sprinkle with mozzarella cheese. Place remaining 1 cup flour in a large bowl. In another bowl, whisk eggs, milk, oil, salt and, if desired, Parmesan cheese. Stir into flour until blended; pour over casserole. , Bake, uncovered, until browned, 25-30 minutes.
Nutrition Facts : Calories 311 calories, Fat 18g fat (8g saturated fat), Cholesterol 102mg cholesterol, Sodium 794mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 17g protein.
UPSIDE DOWN APPLE FRENCH TOAST
This is a really good and impressive breakfast casserole for you to serve to guests. The picture shows the dish during preparation - and it only gets better from there! It's great to find such a tasty dish that can also be prepared ahead of time. I especially enjoyed the cream topping; I think it would make a wonderful dip for...
Provided by Shannon Smith
Categories Other Breakfast
Time 1h30m
Number Of Ingredients 17
Steps:
- 1. Combine butter, brown sugar & water in saucepan and heat on medium until bubbling stirring frequently. Pour this mixture into a 9x13" pan and allow to cool 20-30 minutes.
- 2. Place sliced apples over brown sugar mixture in bottom of pan in rows close together, overlapping is fine. Sprinkle with cinnamon, nutmeg & raisins if desired.
- 3. Place sliced bread on top of apples. Mix eggs, milk & vanilla and pour over bread.
- 4. Cover & refridgerate overnight or for at least 3 hrs. to let the bread throughly absorb the egg mixture.
- 5. Bake at 350 for 1 hour or until golden and crispy on top. Invert onto platter for serving. If any apples stick you can remove them with a spatula and just arrange on top.
- 6. Creme topping is optional but delicious! Just whip all ingredients on high until thickened and serve a generous spoonful on top of each serving.
UPSIDE-DOWN APPLE FRENCH TOAST WITH CRANBERRIES AND PECANS
Provided by Tyler Florence
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- In a flat dish, crack eggs and add milk, vanilla extract and cinnamon. Whisk until well combined then lay challah slices in mixture to coat and absorb it all, turning occasionally.
- Set a 10-inch skillet, seasoned cast iron if you have, over medium heat. Add the butter and 1 cup sugar and cook, stirring constantly, until the sugar has melted and caramelized, about 8 minutes. While the sugar is melting, peel apples, core and cut into halves. Remove from heat and gently whisk in the heavy cream. Sprinkle in the pecans, dried cranberries and gently press in the apple halves so there is a flat surface. Lay soaked slices of challah over the top so it is completely covered - you should be able to arrange the large slices and small slices so there are no gaps. Sprinkle the top with some brown sugar and place into the preheated oven. Bake in the middle of the oven for 40 to 45 minutes until the top is golden and puffy.
- When done, allow to cool for 2 to 3 minutes then invert onto a large plate. Dust with confectioners' sugar, if desired, and serve.
BREAKFAST UPSIDE-DOWN CAKE
This moist golden morning treat quickly became my husband's favorite. And because it calls for a boxed blueberry muffin mix and canned pineapple, I never have a problem finding the time to make it for him. Plus, it looks pretty enough to serve company.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Rinse and drain blueberries from muffin mix; set aside. Combine muffin mix and yeast in a large bowl; set aside. , Drain pineapple, reserving juice in a measuring cup. Set pineapple aside. Add enough water to juice to measure 2/3 cup. , Pour into saucepan; heat to 120°-130°. Add to muffin mix; stir just until moistened. Beat in the egg. Cover and let rest for 10 minutes., Combine brown sugar and butter; pour into a greased 9-in. round baking pan. Cut each pineapple slice in half; arrange over brown sugar mixture. Tuck cherries into pineapple. , Spoon half of batter over pineapple. Sprinkle with reserved blueberries. Spread with remaining batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted into cake comes out clean. Immediately invert onto a serving plate. Cool completely. Garnish with fresh blueberries if desired.
Nutrition Facts : Calories 403 calories, Fat 14g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 566mg sodium, Carbohydrate 64g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
UPSIDE DOWN APPLE SKILLET PANCAKE
Brunch is served! Switch up your classic pancakes with this simple Upside Down Apple Pancake.
Provided by Grace Vilches
Categories Breakfast & Brunch
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 350F.
- Heat oven-safe skillet over medium heat. Add apples, syrup, butter and pumpkin pie spice. Cook 2-3 minutes, or until bubbly and apples are softened.
- Whisk together pancake mix and water in separate bowl. Pour over apples.
- Place pan in oven and bake 20 minutes, or until pancake is set. Remove from oven and let cool 5 minutes.
- Use a spatula to loosen pancake from skillet. Place large plate over top of skillet and flip to release pancake onto plate.
Nutrition Facts : Calories 140 kcal, Carbohydrate 21 g, Protein 2 g, Fat 6 g, Cholesterol 25 mg, Sodium 113 mg, Fiber 2 g, Sugar 12 g, SaturatedFat 3 g, TransFat 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
CARAMEL PECAN UPSIDE DOWN CAKE
Serve up this buttery caramel pecan upside down cake for a sweet breakfast treat or scrumptious dessert! This rustic cake is super easy to make and downright delicious.
Provided by Sarah| Broma Bakery
Categories dessert
Time 1h
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F and line a 9 inch round pan (springform works best, but any kind should work) with parchment paper on the bottom and thoroughly grease or butter the sides of the pan and the parchment paper.
- Spread the chopped pecan pralines out evenly on the bottom of the pan. Set aside.
- In a sauce pan over medium heat, combine the corn syrup, brown sugar and butter. Stir together until smooth. Allow the mixture to come to a boil. Let it boil for about 1 minute. Remove from the heat and pour the caramel over the pecans in your prepared pan.
- Next, make the cake. In a stand mixer fit with the whisk attachment, beat the butter and the sugar on medium high speed until light and fluffy and pale in color.
- Scrape down the bowl and add the vanilla extract and the eggs, one at a time, mixing on high speed until smooth and fluffy.
- In a separate bowl, mix together the flour, baking powder and salt.
- Alternate adding the dry ingredients and the buttermilk to the butter mixture, mixing until just combined and no streaks of flour remain.
- Pour the cake batter over the the pecans in your prepare pan and bake for 30 to 40 minutes or until a knife inserted into the middle of the cake comes out clean.
- Allow to cool completely before running a knife along the edge of the pan and carefully flipping over to release and serve upside down! Enjoy!
APPLE UPSIDE DOWN PANCAKE
Steps:
- Preheat your oven to 400 F / 200 C.
- Peel, core and thinly slice the apples.
- In a 10-inch skillet, melt the butter over medium heat. Add the sugar and cinnamon and stir to distribute evenly.
- Add the sliced apples, cover, and cook for about 5 minutes, or until the apples are tender and a rich syrup has formed. Stir gently once or twice during cooking.
- Remove the pan from the heat. Push the apples to distribute them evenly over the bottom of the pan. If you like, you can take the time to arrange them in a pattern.
- In a medium-sized bowl, combine the flour with the sugar, baking powder, and salt. Add the egg yolks and milk, whisking until smooth.
- With an electric mixer, beat the egg whites to soft peaks. Gently fold the egg whites into the flour mixture, then spread the pancake batter over the cooked apples. Place the pan in the preheated oven and bake for 10 to 15 minutes, or until golden and puffy.
- Remove the pan from the oven and use a rubber spatula to loosen the pancake from the sides of the pan. Invert a serving plate over the frying pan then carefully hold the pan and plate together and flip them over so that the cake releases onto the plate.
- Serve warm or at room temperature. For best texture, the pancake is best eaten the same day. For other apple treats, try these popular Moroccan offerings including the French apple tart with pastry cream and chaussons aux pommes.
Nutrition Facts : Calories 241 kcal, Carbohydrate 29 g, Cholesterol 165 mg, Fiber 2 g, Protein 8 g, SaturatedFat 5 g, Sodium 329 mg, Fat 11 g, ServingSize 6 slices (6 servings), UnsaturatedFat 5 g
PINEAPPLE UPSIDE-DOWN BREAKFAST ROLLS
This is a great treat for breakfast. The kids always want me to make it in the A.M. on weekends. Hope you enjoy it too!
Provided by mydesigirl
Categories Breakfast
Time 15m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Melt the margarine and sugar in 8-inch baking dish (I do this in the microwave -- quicker and less mess).
- Add pineapple and cinnamon.
- Top with biscuits.
- Bake at 425* for 20 minutes or until done.
- Pour a big glass of milk and enjoy!
Nutrition Facts : Calories 513.7, Fat 28.2, SaturatedFat 5.7, Sodium 1039.8, Carbohydrate 62.1, Fiber 1.7, Sugar 33.9, Protein 5
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20 EASY UPSIDE-DOWN CAKE RECIPES - DELISHABLY
From delishably.com
Author Claudia MitchellEstimated Reading Time 5 mins
- Pineapple Upside-Down Cake. Adjustments to the basic batter recipe. 1 can sliced pineapple, 21 oz., drained, maraschino cherries. None.
- Blueberry-Lemon Upside-Down Cake. Adjustments to the basic batter recipe. 1 pint blueberries tossed with 1/2 teaspoon lemon zest. Add 1 teaspoon lemon zest.
- Mango Upside-Down Cake. Adjustments to the basic batter recipe. 1 to 2 mangos, peeled, pitted and sliced, tossed with 1 teaspoon orange zest.
- Cherry Upside-Down Cake. Adjustments to the basic batter recipe. 2 cups cherries, pitted and halved. None.
- Peach Upside-Down Cake. Adjustments to the basic batter recipe. 4 to 5 peaches, pitted and sliced, tossed with 1 teaspoon cinnamon. Add 1 teaspoon cinnamon.
- Apple Upside-Down Cake. Adjustments to the basic batter recipe. 3 to 4 apples, peeled, seeded and sliced, tossed with 1 teaspoon cinnamon.
- Plum Upside-Down Cake. Adjustments to the basic batter recipe. 4 to 5 plums, pitted and sliced, tossed with 1 teaspoon cinnamon. None.
- Raspberry Upside-Down Cake. Adjustments to the basic batter recipe. 2 cups raspberries. Add 1/2 teaspoon almond extract.
- Papaya Upside-Down Cake. Adjustments to the basic batter recipe. 1 to 2 papayas, peeled, pitted and sliced. None.
- Cranberry Upside-Down Cake. Adjustments to the basic batter recipe. 2 cups cranberries tossed with 1 teaspoon cinnamon and 1/4 teaspoon ground cloves.
UPSIDE-DOWN CRAB QUICHE RECIPE - EATINGWELL
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Category Mother's Day Breakfast And Brunch RecipesCalories 148 per servingTotal Time 1 hr 15 mins
- Preheat oven to 325 degrees F. Coat six 6-ounce custard cups, shallow ramekins, or quiche dishes with cooking spray. Set aside. In a large bowl, whisk together eggs, sour cream, milk, and black pepper. Stir in crabmeat, roasted peppers, and parsley.
- Divide egg mixture among prepared custard cups. Place cups on a baking sheet. Bake for 30 to 35 minutes or until a knife inserted in centers comes out clean. Remove from oven.
- Meanwhile, prepare pastry topping: In a medium bowl, stir together all-purpose flour, 2 tablespoons whole-wheat pastry flour, and dash salt. Using a pastry blender, cut in chilled vegetable oil spread until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 teaspoon cold water at a time, until all the flour mixture is moistened (about 3 to 4 teaspoons cold water total). Form dough into a disk. On a lightly floured surface, roll dough from center to edges to 1/8-inch thick. Using 3- to 4-inch cookie cutters, cut out dough into six shapes. Brush pastry cut-outs with a mixture of refrigerated or frozen egg product, thawed, and 1 tablespoon water.
- Place pastry cut-outs on a baking sheet. When quiches are done baking, increase oven temperature to 450 degrees F. Bake pastry cut-outs for 8 to 10 minutes or until tops are lightly browned. Place each baked cut-out on top of a quiche. Let stand for 10 minutes before serving.
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- Preheat the oven to 350*F. Melt the butter in the bottom of a 9-inch square pan by placing it into the oven for two or three minutes. Sprinkle ½ cup of the sugar over the melted butter. Spoon the thawed and drained berries over top of the sugar. Set aside.
- Cream all of the remaining ingredients together using an electric mixer on low speed to combine. Increase speed to medium and beat for a further 2 minutes, scraping down the bowl frequently. Pour the batter over the berries in the baking pan.
- Bake in the oven for about 50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Immediately place a large heatproof serving plate upside down onto the cake pan. Carefully flip the cake tin and plate over so that the tin is on top. Leave for several minutes so that the sauce can drizzle over the cake. Remove the tin and serve warm, cut into squares
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- Preheat the oven to 350° and line the bottom of a 9-inch cake pan with parchment paper. In a large bowl, blend the butter with the brown sugar and salt. Spread the mixture evenly in the lined cake pan. Arrange the apples wedges in the pan in 2 concentric circles.
- In the same bowl, whisk the flour with the sugar, baking powder and salt. In a small bowl, mix the eggs with the milk and vanilla. Add the mixture to the dry ingredients along with the melted butter and whisk until smooth. Scrape the batter over the apples and spread evenly. Bake the cake in the lower third of the oven until golden and springy and a toothpick inserted in the center comes out clean, about 55 minutes.
- Transfer the pan to a rack and let cool for 30 minutes. Run the tip of a knife around the inside rim of the pan. Center a serving plate over the cake; carefully invert the the cake and plate. Remove the pan and peel off the parchment paper. Let the cake cool completely.
- In a small bowl, stir the confectioners' sugar with the milk and drizzle it over the cake. Cut into wedges and serve.
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