Hash Brown Crusted Frittata Brunch Casserole 5fix Recipes
HASH BROWN FRITTATA
Steps:
- Preheat the oven to 350 F. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic; cook and stir for 3 minutes. Add the red bell pepper and potatoes; cook and stir until heated, about 4 to 5 minutes longer. Remove the pan from the heat.
- In a large bowl, combine the eggs, cream, Parmesan, salt, pepper, and thyme and beat well.
- Spread the butter in a 9 x 13-inch glass baking dish. Add the vegetable mixture, then pour the eggs over all.
- Bake for 30 minutes or until the frittata is just barely set. Then top with the Colby and mozzarella cheeses and bake for 10 to 15 minutes longer or until the cheeses are melting and begin to brown. Let the frittata stand for 3 minutes, then cut into squares to serve.
Nutrition Facts : Calories 426 kcal, Carbohydrate 22 g, Cholesterol 231 mg, Fiber 2 g, Protein 16 g, SaturatedFat 12 g, Sodium 792 mg, Sugar 3 g, Fat 31 g, ServingSize 1 baking dish (8 servings), UnsaturatedFat 0 g
SPINACH HASH BROWN FRITTATA
Steps:
- Preheat oven to 350°. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in spinach, salt and pepper. Remove from heat., In another skillet, cook pancetta over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., In a greased 11x7-in. baking dish, layer hash browns, spinach mixture and pancetta. In a large bowl, whisk eggs, milk, 1/2 cup fontina cheese, 1/2 cup cheddar cheese, parsley, Worcestershire sauce, mustard and nutmeg; pour over top. Sprinkle with remaining cheeses., Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 281 calories, Fat 19g fat (9g saturated fat), Cholesterol 225mg cholesterol, Sodium 542mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 18g protein.
HASH BROWN FRITTATA
Scrambling for supper? Mix the eggs and potatoes in one easy skillet dish and you're ready to announce, "Dinner's ready!"
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Mix potatoes, corn and onion salt. Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Pack potato mixture firmly into skillet, leaving 1/2-inch space around edge. Reduce heat to medium-low. Cook uncovered about 10 minutes or until bottom starts to brown.
- Meanwhile, mix eggs, milk, marjoram and pepper sauce. Pour egg mixture over potato mixture. Cook uncovered over medium-low heat. As mixture begins to set on bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook about 5 minutes or until eggs are thickened throughout but still moist. Sprinkle with cheese.
- Reduce heat to low. Cover and cook about 10 minutes or until center is set and cheese is bubbly. Loosen bottom of frittata with spatula. Cut frittata into 4 wedges.
Nutrition Facts : Calories 295, Carbohydrate 43 g, Cholesterol 225 mg, Fiber 4 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 730 mg
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- Preheat oven to 375°F. Whisk together eggs, half-and-half, pepper, and ½ teaspoon of the salt in a medium bowl. Set aside.
- Heat 1 tablespoon of the oil in a 10-inch nonstick oven-safe skillet over medium-high. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add hash browns and 1 tablespoon of the oil; spread mixture into an even layer. Cook, undisturbed, until hash browns begin to brown on bottoms, about 4 minutes. Flip mixture in sections using a wide spatula, trying to flip as much of the top as possible onto the bottom of the skillet. (Don’t worry if you don’t get it all flipped evenly.) Pour remaining 1 tablespoon oil over hash brown mixture; sprinkle evenly with remaining ¼ teaspoon salt. Cook until hash browns are evenly browned on bottoms, about 3 minutes.
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