Breakfast Gratin Recipes

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EASY BREAKFAST GALETTE RECIPE BY TASTY



Easy Breakfast Galette Recipe by Tasty image

Here's what you need: puff pastry, shredded cheese, bacon, tomato, eggs, salt, pepper, fresh basil

Provided by Tasty

Categories     Breakfast

Time 30m

Yield 2 servings

Number Of Ingredients 8

1 sheet puff pastry
½ cup shredded cheese
5 slices bacon, cooked
1 tomato, sliced
3 eggs
salt, to taste
pepper, to taste
fresh basil, for garnish

Steps:

  • Preheat oven to 400°F (200°C)
  • Cut a large circle in the puff pastry sheet.
  • Sprinkle on cheese, and lay on the bacon.
  • Fold the edges of the puff pastry over themselves to make a rim-it doesn't have to be perfect!
  • Bake for 10 minutes.
  • Remove from oven, and lay the tomatoes around the edge.
  • Crack eggs into the middle.
  • Bake for 15-20 additional minutes, depending on how runny you like your egg.
  • Remove from oven, and sprinkle with salt, pepper, and chopped basil.
  • Slice into pieces, however big you like!
  • Enjoy!

Nutrition Facts : Calories 961 calories, Carbohydrate 60 grams, Fat 67 grams, Fiber 2 grams, Protein 29 grams, Sugar 3 grams

ROOT VEGETABLE GRATIN



Root Vegetable Gratin image

Provided by Ina Garten

Categories     side-dish

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 13

Good olive oil
1 1/2 cups sliced yellow onion (1 large)
2 cups (1/4-inch-sliced) fennel, top and core removed
1 tablespoon minced garlic (3 cloves)
1 pound sweet potatoes, peeled and sliced 1/4 inch thick
1 pound celery root, peeled and sliced 1/4 inch thick
1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
2 1/4 cups heavy cream
1/2 cup chicken stock, preferably homemade
2 cups grated Gruyère cheese (6 ounces with rind)
2 teaspoons minced fresh thyme leaves
Kosher salt and freshly ground black pepper
2 1/2 cups coarse fresh bread crumbs, crusts removed

Steps:

  • Preheat the oven to 350 degrees. Butter a 13-by-10-by-2 1/2-inch oval baking dish.
  • Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat, add the onion and fennel, and cook for 10 minutes, tossing occasionally, until lightly browned and tender. Add the garlic and cook for one minute.
  • Meanwhile, in a large bowl, combine the onion mixture, sweet potatoes, celery root, Yukon Gold potatoes, cream, chicken stock, Gruyere, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Pour the mixture into the prepared baking dish and press lightly so the vegetables lie flat all the way to the edge. Combine the bread crumbs and 2 tablespoons of olive oil and distribute evenly on top. Bake uncovered for 1 1/2 hours, until the vegetables are very tender when tested with a small knife and the top is browned and bubbly. Allow to set for 15 minutes and serve hot.

EASTER AU GRATIN BRUNCH CASSEROLE



Easter Au Gratin Brunch Casserole image

A delicious hassle-free breakfast casserole! I love to serve this to my overnight guests, at Easter or anytime. Easily assembled the night before and refrigerated overnight, then popped into the oven in the morning! Some optional add-ins are cubed ham or breakfast sausage, and broccoli or bell peppers. Serve with fresh fruit and coffee or tea, add sides of warm scrambled eggs and toasted bagels with cream-cheese and fresh strawberry preserves, if desired, to round out the meal. Enjoy! Adapted from Southern Living.

Provided by BecR2400

Categories     Potato

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 (32 ounce) package frozen southern style hash brown potatoes (I use Ore Ida Southern Style Hash Browns)
1 (16 ounce) container sour cream
2 cups shredded cheddar cheese
1 (10 3/4 ounce) can cream of mushroom soup
1 small onion, finely chopped
1/4 teaspoon pepper
2 cups cubed ham (or cooked breakfast sausage) (optional)
1 1/2 cups cooked broccoli florets (or green bell pepper) (optional)
2 cups crushed corn flakes cereal (or breadcrumbs)
1/4 cup melted butter

Steps:

  • Stir together first 6 ingredients (plus the meat and veggies, if using) in a large bowl.
  • Spoon potato mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with crushed cornflakes, and drizzle evenly with butter. Bake immediately, or cover & refrigerate overnight and bake in the morning.
  • Bake at 325 degrees for 1 hour and 20 minutes or until bubbly.

Nutrition Facts : Calories 347.6, Fat 23.9, SaturatedFat 13.8, Cholesterol 60.8, Sodium 493.8, Carbohydrate 25.4, Fiber 1.5, Sugar 3.1, Protein 9.5

BREAKFAST GRATIN



Breakfast Gratin image

A traditional English breakfast in an omelette! What better way to start the day? Not so healthy but very very tasty :-)

Provided by Ozzy5223

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
chives (to garnish)
175 g flat mushrooms, sliced
4 slices streaky bacon, sliced
1 small onion, roughly chopped
4 small cooked potatoes, cubed
4 small tomatoes, halved
4 medium eggs
125 g cheddar cheese, grated
salt & freshly ground black pepper

Steps:

  • Heat ½ the oil in a large frying pan, add the mushrooms, bacon and onion and fry for about 5 minutes until golden.
  • Remove with a slotted spoon and set aside.
  • Add the remaining oil and fry the potatoes for 5-6 minutes until golden.
  • Increase the heat, stir in the tomatoes and fry for 2-3 minutes.
  • Return the mushroom mixture to the pan and season to taste.
  • Make 4 holes in the mixture and carefully break an egg into each hole.
  • Scatter over the cheese and place under a preheated hot grill for 4-5 minutes or until the eggs are set and the cheese is bubbling and golden.
  • Sprinkle over the chives and serve.

Nutrition Facts : Calories 485.6, Fat 28.8, SaturatedFat 11.9, Cholesterol 234.3, Sodium 461.4, Carbohydrate 36.9, Fiber 5.4, Sugar 5.5, Protein 21.3

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  • Vegan Potato Gratin. Yes, vegans can enjoy gratin potatoes, too! Nutritional yeast makes a rich, creamy sauce so you won't even miss the cheese. You can add vegan cheese if you prefer, but try the recipe without first—you'll be amazed by how great it tastes.
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