Best Breakfast In A Cake Pan Recipes

FRENCH FARMHOUSE BREAKFAST CAKE

French Farmhouse Breakfast Cake image

Inspired by the rustic morning treat served in French farmhouses, this simple breakfast cake is the perfect companion for a hot cup of coffee, tea or cocoa!

Provided by Blair Lonergan

Time 1h15m

Number Of Ingredients 9

Ingredients

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon ground nutmeg
¼ teaspoon salt
14 tablespoons (1 ¾ sticks) salted butter, at room temperature
1 teaspoon vanilla extract
⅔ cup granulated sugar
3 large eggs, at room temperature
Powdered sugar, for dusting

Steps:

Preheat oven to 350 degrees F. Butter and flour a 9-inch round cake pan, then line with parchment paper and butter and flour the paper.
Sift flour, baking powder, nutmeg and salt in a large bowl.
Using an electric mixer, cream the butter until it is pale yellow. Add vanilla and sugar; mix until fluffy. Beat in eggs, one at a time. Gradually add the flour, being careful not to over-mix the batter.
Transfer batter to prepared pan. Tap it on the counter once or twice to shake out any air bubbles.
Bake until golden and a toothpick inserted in the center comes out clean, about 25-30 minutes.
Allow the cake to cool in the pan on a wire rack for about 10 minutes, then remove from the pan to continue cooling.
Once the cake is completely cool, dust with powdered sugar, slice and serve.

Nutrition Facts : ServingSize 1 slice, Calories 352 kcal, Carbohydrate 35 g, Protein 5 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 114 mg, Sodium 273 mg, Fiber 1 g, Sugar 17 g

SHEET PAN BREAKFAST BAKE

Sheet Pan Breakfast Bake image

Make bacon, eggs, home fries and toast -- we're talking the works! -- in a single sheet pan for the easiest breakfast for four ever.

Provided by Food Network Kitchen

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds russet potatoes
2 tablespoons unsalted butter, melted, plus more at room temperature, for serving
8 slices thick-cut bacon
1 red bell pepper, diced
1 small yellow onion, diced
2 teaspoons garlic powder
2 teaspoons paprika
Kosher salt and freshly ground black pepper
4 slices white bread, toasted
4 large eggs
Chopped chives, for garnish

Steps:

Prick the potatoes all over with a fork and brush them with 1 tablespoon of the melted butter. Put on a microwave-safe plate and microwave, flipping halfway, until fork-tender, 10 to 15 minutes. Set aside to cool slightly.
Meanwhile, preheat the oven to 450 degrees F. When the potatoes are cool enough to handle, cut into bite-size pieces and set aside.
Add the bacon to a sheet pan and bake until golden, about 15 minutes. Set the bacon aside on a paper towel-lined plate.
Add the potatoes, bell peppers and onions to the sheet pan and toss to coat in the bacon fat. Sprinkle with the garlic powder, paprika, 2 teaspoons salt and 1 teaspoon pepper and toss again to coat with the spices. Spread out in a single layer and bake, tossing halfway through, until the onions and peppers are softened, about 20 minutes.
Cut a 2-inch round from the center of each slice of toast; reserve the toast and rounds.
Push the vegetables aside on the sheet pan to make a space in one corner and arrange the toast in 2 rows in the empty corner. Spread the vegetables evenly around the toast and add the bacon on top of the vegetables.
Divide the remaining 1 tablespoon melted butter among the 4 holes in the toast and crack an egg into each. Place the 4 rounds around the toast. Bake until the eggs are set, 7 to 10 minutes. Top the eggs with chives and spread each toast round with butter.