CHEESY BACON AND HASH BROWN FRITTATA
Mozzarella, sharp cheddar, hash browns, onions, bacon, kale... what more could you want in this all-in-one breakfast?
Provided by Giada De Laurentiis
Categories Breakfast
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the broiler to high and position a rack in the top third of the oven.
- Add the bacon to a 12 inch nonstick oven proof skillet and place over medium heat. Cook, stirring often with a rubber spatula until the bacon is crispy and golden brown, about 10 minutes. Using a slotted spoon remove the bacon to a plate and remove all but 2 tablespoons of the bacon fat from the pan. Add the red onion to the pan along with the hash browns. Stir in 1/2 teaspoon salt and spread the mixture evenly over the bottom of the pan. Cook undisturbed for 3 minutes or until the potatoes are beginning to brown and get crispy. Using a rubber spatula, stir the potato mixture. Re-spread the mixture evenly on the bottom of the pan and cook undisturbed for another 2 minutes to brown a bit more. Add the kale and another 1/2 teaspoon salt and cook until the kale is wilted, another 2 minutes. Stir in the reserved bacon.
- Meanwhile in a medium bowl whisk together the eggs, heavy cream and remaining 3/4 teaspoon salt. Add the grated cheddar and mozzarella cheese. Add the egg mixture to the pan and stir to combine. Cook, stirring occasionally with a rubber spatula until the mixture looks like loose scrambled eggs, about 2 minutes. Cook for 1 minute longer undisturbed to set the bottom. Place the pan under the broiler for about 3 to 4 minutes or until the top is golden brown and the eggs are set. Allow to cool for 5 minutes before slicing into wedges and serving.
Nutrition Facts : ServingSize 4, Calories 789
CHEESY BACON AND HASH BROWN FRITTATA
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the broiler to high and position a rack in the top third of the oven.
- Put the bacon in a 12-inch nonstick ovenproof skillet and place over medium heat. Cook, stirring often with a rubber spatula, until the bacon is crispy and golden brown, about 10 minutes. Remove the bacon to a plate with a slotted spoon and remove all but 2 tablespoons of the bacon fat from the skillet. Add the red onion to the skillet along with the hash browns. Stir in 1/2 teaspoon salt and spread the mixture evenly over the bottom of the skillet. Cook, undisturbed, until the potatoes are beginning to brown and get crispy, about 3 minutes. Stir the potato mixture with a rubber spatula. Re-spread the mixture evenly on the bottom of the skillet and cook, undisturbed, to brown a bit more, another 2 minutes. Add the kale and another 1/2 teaspoon salt and cook until the kale is wilted, another 2 minutes. Stir in the reserved bacon.
- Meanwhile, whisk together the eggs, heavy cream and remaining 3/4 teaspoon salt in a medium bowl. Add the grated cheeses. Add the egg mixture to the skillet and stir to combine. Cook, stirring occasionally with a rubber spatula, until the mixture looks like loose scrambled eggs, about 2 minutes. Cook, undisturbed, to set the bottom, about 1 minute longer. Place the skillet under the broiler until the top is golden brown and the eggs are set, 3 to 4 minutes. Allow to cool for 5 minutes before slicing into wedges and serving.
HASH BROWNS, SAUSAGE, AND BACON FRITTATA
This is a Schwann's recipe idea that I made over. You can make most of this the night before, and bake it in the morning (see directions). My DH doesn't like anything spicy hot, so I don't use 1/2 the jalapeno cheese, but suit yourself!
Provided by Chris Reynolds
Categories Breakfast
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Place hash browns into lightly sprayed 9"x11" pan and press down evenly to form a crust. Drizzle with butter and bake for 25 minutes.
- Place cheeses, sausage, and bacon over the crust. If desired, cover at this point and refrigerate until the next day.
- Beat milk and eggs together. Pour over cheese and meat.
- Cook in a 350 degree oven for 30 minutes.
Nutrition Facts : Calories 640.1, Fat 51.5, SaturatedFat 24.1, Cholesterol 332.9, Sodium 697.3, Carbohydrate 22.3, Fiber 1.4, Sugar 1.7, Protein 23.3
HASH BROWNS FRITTATA
I got this from a book of favourite egg recipes. Chopped cooked bacon or diced ham can be added along with the peppers and onion. You can also substitute Monterey jack cheese for the cheddar.
Provided by Fluffy
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium skillet heat oil over medium heat.
- Add hash browns and cook for a few minutes until heated through, stirring occasionally.
- Stir in green or red pepper and onions.
- Cover and cook over medium heat for 6 to 7 minutes, stirring occasionally.
- In a medium bowl, whisk together eggs, milk, salt and pepper.
- Pour mixture evenly over hash browns; using turner, poke hash browns in several places to help mixture seep through to skillet.
- Cover and cook over medium-low heat for 6 to 7 minutes or until eggs are just about set.
- Sprinkle cheese over top.
- Cover and cook for 2 to 3 minutes or until cheese is melted.
- Loosen edges and cut into wedges.
Nutrition Facts : Calories 357.9, Fat 21.5, SaturatedFat 9.2, Cholesterol 349.1, Sodium 311.9, Carbohydrate 22.1, Fiber 1.9, Sugar 1.6, Protein 19.4
CHEESY BACON-SAUSAGE-EGG-HASH BROWN SKILLET
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
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
POTATO SAUSAGE FRITTATA
With sausage, bacon, eggs and potatoes, this frittata is one hearty meal! Although I double the recipe for my large family, we never have any leftovers. As good as this dish is, you can experiment to customize it for your family. Try using ham, bell peppers, chorizo-the sky's the limit!
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large cast-iron or other ovenproof skillet, cook sausage over medium heat until no longer pink. Remove and set aside. In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. , In the drippings, saute potatoes and onion until tender. In a large bowl, whisk the eggs, parsley, salt and pepper. Return sausage and bacon to the skillet; top with egg mixture. , Cover and cook over low heat until eggs are almost set, 8-10 minutes. Uncover; broil 6 in. from the heat until eggs are set, about 2 minutes. Cut into wedges.
Nutrition Facts : Calories 518 calories, Fat 39g fat (13g saturated fat), Cholesterol 430mg cholesterol, Sodium 1213mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.
BACON CHEESE FRITTATA
Make this frittata even easier by using cooked bacon from the freezer. It's a wonderful dish to serve at brunch or to take as leftovers for lunch.
Provided by Mildred Marie Martin
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
- Beat eggs, milk, butter, salt, and ground pepper in a bowl; pour into prepared baking dish. Sprinkle with onions, bacon, and Cheddar cheese.
- Bake in preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 244.7 calories, Carbohydrate 3 g, Cholesterol 227.6 mg, Fat 19.1 g, Fiber 0.1 g, Protein 15.3 g, SaturatedFat 9.5 g, Sodium 602.5 mg, Sugar 2.5 g
EASY BACON FRITTATA
In just 25 minutes, your family could be sitting down to this cheesy frittata with tomatoes and hash browns. Easy? You bet.
Provided by My Food and Family
Categories Dairy
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oil in medium nonstick skillet on medium-high heat. Add hash browns; cook 8 to 10 min. or browned, stirring occasionally. Spread hash browns to evenly cover bottom of skillet.
- Whisk eggs in medium bowl until blended. Stir in bacon, onions and pepper; pour over hash browns. Cover; cook on medium-low heat 10 min. or until center is set.
- Top with cheese and tomatoes.
Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 200 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 13 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.
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