Fruit Crisp Breakfast Skillet Recipes

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BREAKFAST SKILLET



Breakfast Skillet image

Take breakfast favorites--eggs, bacon, and hash browns--add a kick with canned green chiles and you've got a winning scramble to start the day.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 4

Number Of Ingredients 6

3/4 lb bacon, cut into 1-inch pieces
3 cups refrigerated cooked shredded hash brown potatoes (from 20-oz bag)
3 eggs
1 can (4.5 oz) Old El Paso™ green chiles, drained
3/4 cup shredded Cheddar cheese (3 oz)
1 medium tomato, chopped

Steps:

  • In 10-inch nonstick skillet, cook bacon 5 to 7 minutes over medium heat, stirring occasionally, until crisp. (Drain, reserving 2 tablespoons drippings and bacon in pan.)
  • Add potatoes; spread evenly in skillet. Cook 8 to 10 minutes, stirring occasionally, until brown.
  • In small bowl, beat eggs and chiles with fork or wire whisk. Pour egg mixture evenly over potatoes. Reduce heat to low, cover and cook 8 to 10 minutes or until eggs are firm. Sprinkle with cheese and tomato; cover and cook 2 to 4 minutes or until cheese is melted.

Nutrition Facts : Calories 420, Carbohydrate 35 g, Cholesterol 210 mg, Fiber 3 g, Protein 21 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 4 g, TransFat 0 g

FRUIT CRISP BREAKFAST SKILLET



Fruit Crisp Breakfast Skillet image

A skillet version of classic fruit crisp, healthy enough for breakfast! We love to eat this for breakfast in the summer and fall when fruit is abundant. It is a nice alternative to oatmeal if you want to avoid milk. You can substitute butter for coconut oil use different types of fruit: apples, peaches, plums, or nectarines, peeled or unpeeled. Add apple juice if oats are not yet complete and mixture begins to dry out.

Provided by KESSIANNE

Categories     Breakfast Cereals

Time 30m

Yield 6

Number Of Ingredients 9

3 cups rolled oats
1 cup sliced almonds
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup coconut oil
2 tablespoons coconut oil
4 cups sliced apples
½ cup honey
½ teaspoon ground cinnamon

Steps:

  • Stir oats, almonds, and 1 teaspoon cinnamon, and salt together in a bowl. Mix 1/2 cup coconut oil into oat mixture until crumbly.
  • Heat remaining 2 tablespoons coconut oil in a large skillet over medium-high heat; cook and stir apples in hot oil until crisp and tender, 4 to 6 minutes. Mix honey and 1/2 teaspoon cinnamon into apples.
  • Pour oat mixture into skillet with apple mixture, lower heat to medium, cover, and cook, stirring occasionally, until oats are cooked and tender, 10 to 15 minutes.

Nutrition Facts : Calories 570.4 calories, Carbohydrate 64.4 g, Fat 34.1 g, Fiber 8.1 g, Protein 9 g, SaturatedFat 21.9 g, Sodium 198.3 mg, Sugar 32 g

FRUIT CRISP BREAKFAST SKILLET



Fruit Crisp Breakfast Skillet image

A skillet version of classic fruit crisp, healthy enough for breakfast! We love to eat this for breakfast in the summer and fall when fruit is abundant. It is a nice alternative to oatmeal if you want to avoid milk. You can substitute butter for coconut oil use different types of fruit: apples, peaches, plums, or nectarines, peeled or unpeeled. Add apple juice if oats are not yet complete and mixture begins to dry out.

Provided by KESSIANNE

Categories     Breakfast Cereals

Time 30m

Yield 6

Number Of Ingredients 9

3 cups rolled oats
1 cup sliced almonds
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup coconut oil
2 tablespoons coconut oil
4 cups sliced apples
½ cup honey
½ teaspoon ground cinnamon

Steps:

  • Stir oats, almonds, and 1 teaspoon cinnamon, and salt together in a bowl. Mix 1/2 cup coconut oil into oat mixture until crumbly.
  • Heat remaining 2 tablespoons coconut oil in a large skillet over medium-high heat; cook and stir apples in hot oil until crisp and tender, 4 to 6 minutes. Mix honey and 1/2 teaspoon cinnamon into apples.
  • Pour oat mixture into skillet with apple mixture, lower heat to medium, cover, and cook, stirring occasionally, until oats are cooked and tender, 10 to 15 minutes.

Nutrition Facts : Calories 570.4 calories, Carbohydrate 64.4 g, Fat 34.1 g, Fiber 8.1 g, Protein 9 g, SaturatedFat 21.9 g, Sodium 198.3 mg, Sugar 32 g

FRUIT CRISP BREAKFAST SKILLET



Fruit Crisp Breakfast Skillet image

A skillet version of classic fruit crisp, healthy enough for breakfast! We love to eat this for breakfast in the summer and fall when fruit is abundant. It is a nice alternative to oatmeal if you want to avoid milk. You can substitute butter for coconut oil use different types of fruit: apples, peaches, plums, or nectarines, peeled or unpeeled. Add apple juice if oats are not yet complete and mixture begins to dry out.

Provided by KESSIANNE

Categories     Breakfast Cereals

Time 30m

Yield 6

Number Of Ingredients 9

3 cups rolled oats
1 cup sliced almonds
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup coconut oil
2 tablespoons coconut oil
4 cups sliced apples
½ cup honey
½ teaspoon ground cinnamon

Steps:

  • Stir oats, almonds, and 1 teaspoon cinnamon, and salt together in a bowl. Mix 1/2 cup coconut oil into oat mixture until crumbly.
  • Heat remaining 2 tablespoons coconut oil in a large skillet over medium-high heat; cook and stir apples in hot oil until crisp and tender, 4 to 6 minutes. Mix honey and 1/2 teaspoon cinnamon into apples.
  • Pour oat mixture into skillet with apple mixture, lower heat to medium, cover, and cook, stirring occasionally, until oats are cooked and tender, 10 to 15 minutes.

Nutrition Facts : Calories 570.4 calories, Carbohydrate 64.4 g, Fat 34.1 g, Fiber 8.1 g, Protein 9 g, SaturatedFat 21.9 g, Sodium 198.3 mg, Sugar 32 g

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