One Pan Trout Breakfast Recipes

HEARTY ONE PAN BREAKFAST

Hearty One Pan Breakfast image

Great for when you have a crowd for breakfast. Very hardy and filling, big boys and little boys just love it! I usually do all the prep work the night before so very little effort is needed in the morning. We like to serve it with hot French bread.

Provided by DD

Categories 100+ Breakfast and Brunch Recipes Potatoes

Time 1h30m

Yield 8

Number Of Ingredients 9

Ingredients

3 potatoes, peeled
6 ounces bacon, chopped
½ cup chopped onion
½ cup chopped green bell pepper
1 teaspoon chopped garlic
1 cup chopped fresh tomatoes
salt and pepper to taste
6 ounces Cheddar cheese, shredded
8 eggs

Steps:

Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Add the onions, peppers, garlic, tomatoes, and potatoes. Season with salt and pepper and cook until vegetables are soft, about 5 minutes.
Sprinkle vegetable mixture with cheese. Crack eggs into the pan a couple of inches apart. Cover pan and allow eggs to cook to desired firmness. Remove pan from heat and serve.

Nutrition Facts : Calories 327.8 calories, Carbohydrate 17.7 g, Cholesterol 222.8 mg, Fat 21.7 g, Fiber 1.7 g, Protein 15.7 g, SaturatedFat 9.3 g, Sodium 484.8 mg, Sugar 2.4 g

PAN-FRIED TROUT

Pan-Fried Trout image

Provided by Anne Burrell

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 cups bread crumbs
1 clove garlic, smashed
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped fresh oregano leaves
Pinch crushed red pepper flakes
3 lemons, juiced and 1 lemon, zested and reserved
Kosher salt
1/2 cup Dijon mustard
4 (10 to 12-ounce) trout, boned, belly flap removed, rinsed and patted dry, heads and tails left on
Extra-virgin olive oil

Steps:

In a wide flat dish, combine the bread crumbs, garlic, parsley, oregano, red pepper flakes, zest of 1 lemon and salt, to taste.
In a small bowl, mix together the mustard and the juice of 1 lemon. Brush both sides of the trout with mustard mixture. Coat the fish on both sides with the seasoned bread crumbs and press firmly to adhere the crumbs to the fish.
Preheat the oven to 250 degrees F.
Coat a large skillet with about 1/4 to 1/2-inch of olive oil and bring to a medium-high heat. Add the fish to the pan, skin side down, and cook the fish 2/3's of the way, about 6 to 7 minutes. Carefully turn the fish over and cook the other side until the fish is brown and crispy, about 2 to 3 minutes. Remove the fish from the pan and drain on paper towels. You will probably need to work in batches to do 4 fish. After the first batch is done and dried on paper towels reserve it on a rack in a warm oven.
When all the fish has been fried, remove the oil and any brown bits from the pan. Add the butter and remaining lemon juice and swirl to combine as the butter melts. Season with salt, to taste, and reduce by about half. Transfer the fish to a serving platter, drizzle with the butter lemon sauce and serve.
What a fishtale!

BREAKFAST IN A PAN

Breakfast In A Pan image

Try this tasty one-pan dish for an easy low-mess breakfast or brunch. This recipe also works well with bacon or sausage instead of ham. I sometimes saute chopped peppers and onions until tender and whisk them in with the eggs for added flavor and color. -Andrea Bolden, Unionville, Tennessee

Provided by Taste of Home

Categories Breakfast Brunch

Time 40m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 tube (8 ounces) refrigerated crescent rolls
2 cups cubed fully cooked ham
2 cups frozen shredded hash brown potatoes, thawed
5 large eggs
1/2 cup 2% milk
1/2 teaspoon pepper
1/8 teaspoon salt
2 cups shredded cheddar cheese

Steps:

Preheat oven to 350°. Unroll crescent dough into a long rectangle; press perforations to seal. Press onto bottom of a greased 13x9-in. baking pan. Top with ham and potatoes., In a large bowl, whisk eggs, milk, pepper and salt until blended; pour over potatoes. Sprinkle with cheese. Bake until set and cheese is melted, 25-30 minutes.

Nutrition Facts : Calories 434 calories, Fat 26g fat (9g saturated fat), Cholesterol 222mg cholesterol, Sodium 1216mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 0 fiber), Protein 28g protein.

ONE-PAN BREAKFAST POTATOES RECIPE BY TASTY

One-Pan Breakfast Potatoes Recipe by Tasty image

Here's what you need: russet potatoes, red bell pepper, small white onion, olive oil, dried rosemary, garlic, paprika, salt, pepper

Provided by Claire Nolan

Categories Breakfast

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 russet potatoes, cut into bite-size pieces
1 red bell pepper, diced
1 small white onion, diced
olive oil, to taste
1 tablespoon dried rosemary
1 tablespoon garlic, minced
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper

Steps:

Preheat oven to 500˚F (260˚C).
Dice potato, red bell pepper, and onion. Place on a baking sheet.
Drizzle olive oil over everything and season with rosemary, garlic, paprika, salt, and pepper. Mix until evenly coated and spread into an even layer.
Bake for 30 minutes, stirring every 10-15 minutes.
Serve with your favorite breakfast sides.
Enjoy!

Nutrition Facts : Calories 282 calories, Carbohydrate 51 grams, Fat 7 grams, Fiber 5 grams, Protein 5 grams, Sugar 7 grams

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