Sun Dried Tomato And Roasted Garlic Skillet Breakfast Recipes

GOAT CHEESE, SUN-DRIED TOMATO, AND ROASTED GARLIC SOUFFLES

Steps:

• Preheat oven to 350°F. Combine garlic and oil in small custard cup. Cover with foil. Bake until garlic is very tender, about 35 minutes. Cool slightly. Add 1 teaspoon salt and 3/4 teaspoon pepper to custard cup and mash to paste. Maintain oven temperature.
• Spray four 2-cup soufflé dishes with nonstick spray. Sprinkle each with 1 tablespoon breadcrumbs, coating bottom and sides; place dishes on baking sheet. Melt butter in medium saucepan over medium heat. Add flour; whisk until smooth, about 1 minute. Gradually add milk, whisking constantly until mixture boils, thickens, and is smooth, about 2 minutes. Stir in tomatoes, thyme, and garlic mixture. Remove soufflé base from heat.
• Whisk egg yolks in large bowl to blend. Gradually whisk in hot soufflé base, then fold in goat cheese. Using electric mixer, beat egg whites in another large bowl until foamy. Add cream of tartar; beat until stiff but not dry. Fold whites into soufflé mixture in 4 additions. Divide among prepared dishes.
• Bake soufflés until puffed and golden, about 25 minutes. Serve immediately.

SUN-DRIED TOMATO AND ROASTED GARLIC SKILLET BREAKFAST

Steps:

• In large (12-inch) skillet, over medium heat, fry chopped bacon just until crisp. Remove bacon to paper towels and set aside. Drain all but 1 Tablespoon of the grease.
• Add one Tablespoon of the oil to the skillet, heat over medium heat, and then add the Simply Potatoes Shredded Hashbrowns. Spread the potatoes in an even layer, over the bottom of the pan, and use a spatula to lightly press down.
• Cook 6-7 minutes, or until golden brown on the bottom.
• Drizzle the top of the potatoes with the remaining 1 Tablespoon of oil and use the spatula to turn over the potatoes in about 6 sections. Cook for an additional 6 minutes, or until the potatoes have turned golden brown on the bottom.
• Gently stir the potatoes and add the roasted garlic, red bell pepper, onion and sun-dried tomatoes to the pan. Cook and stir until the peppers and onions are softened and the potatoes have reached 165° for 2 minutes.
• Pour the beaten eggs over the potato mixture, sprinkle with the oregano, basil, salt and pepper, and then stir gently to combine.
• Allow to cook without stirring for 2-3 minutes.
• Use spatula to section and gently turn over mixture. Continue to cook until the egg is no longer wet and has cooked through, about 2-3 minutes.
• Serve alone or with sour cream and salsa.

ROASTED GARLIC & SUN-DRIED TOMATO TOAST

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of each garlic bulb. Place garlic in a 9-in. deep-dish pie plate. Add the broth, oil and tomatoes., Bake, uncovered, at 425° for 30-35 minutes or until garlic is softened. Cool for 10-15 minutes. Place baguette slices on ungreased baking sheets. Bake at 425° for 4-6 minutes or until toasted., Squeeze softened garlic into a small bowl; spread over baguette slices. With a slotted spoon, top each slice with tomatoes.

NO-KNEAD SUN-DRIED TOMATO GARLIC BASIL BREAD

Steps:

• Combine 2 cups flour, yeast, salt, and sugar in a large bowl. Add warm water and olive oil; stir with a wooden spoon until well blended. Slowly mix in remaining 1 cup flour until dough holds together and isn't sticky.
• Cover bowl with plastic wrap and refrigerate until doubled in size, about 3 hours.
• Dust a baking sheet with cornmeal.
• Punch dough down and stir in sun-dried tomatoes, basil, and garlic using a wooden spoon or with your hands. Form dough into a loaf and place on the prepared baking sheet. Let dough rise in a warm area of the kitchen for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until loaf is golden brown, about 30 minutes.