Best Yummy Breakfast Skillet Food Network How Many Eggs Recipes

BREAKFAST SKILLET

Steps:

• Heat 1 tablespoon oil in a skillet to medium heat, add ground chuck and chorizo, cook until brown, breaking it up as it cooks. Season with salt and pepper, to taste. Add potatoes, onion and 1 more tablespoon oil, if needed. Stir to incorporate, then let cook 8 minutes, undisturbed to form golden crust. Stir potatoes, then let cook undisturbed another 8 minutes. When potatoes are almost totally cooked through, mix in garlic, rosemary, and red pepper. Form 4 pockets in the hash to put the eggs. Add a little more oil in the pockets, if necessary, so the eggs don't stick. Carefully pour an egg into each pocket, cover pan and turn heat to low. Cook until eggs are set to desired doneness, about 2 minutes. Remove to a serving platter or place on individual plates and garnish with parsley.

THE BEST BREAKFAST EGG BAKE

Steps:

• Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
• Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up and stirring with a wooden spoon, until the sausage is no longer pink and is crispy and brown in spots, about 5 minutes. Remove from the heat.
• Whisk the sour cream, heavy cream, ground mustard, garlic salt, kosher salt, black pepper and eggs together in a large bowl. Add the sausage, hash browns, both cheeses, bell pepper and scallions (reserving 2 tablespoons of scallions for serving) to the egg mixture. Fold to combine.
• Unroll the crescent dough and press it into the bottom of the prepared baking dish. Dock or pierce the dough with a fork, making sure the entire sheet of dough is evenly docked with holes. Pour the egg mixture over the dough and spread it evenly into the dish. Cover with aluminum foil and bake for 40 minutes. Remove the foil. The egg should be somewhat set, but still wet and light in color. Return to the oven and bake uncovered until the egg is completely set and it is browned on the top and sides, 20 to 25 minutes.
• Let the bake rest for at least 10 minutes. Sprinkle with the reserved scallions and serve warm or room temperature.

LOADED BREAKFAST SKILLET

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 5 to 8 minutes. Drain on paper towels; reserve most of the bacon fat in skillet.
• Reduce heat to medium. Cook and stir onions until starting to soften, about 5 minutes. Add potatoes; toss to coat evenly in bacon fat. Pour in water and cover skillet with a large lid. Cook, checking occasionally, until potatoes are tender, about 20 minutes. Add green onions, garlic, and paprika. Season with salt and pepper.
• Make 4 wells in the potato mixture using a wooden spoon, revealing the bottom of the skillet. Crack an egg into each well; season with salt and pepper. Sprinkle cooked bacon and Cheddar cheese over the entire skillet. Replace lid; cook until egg whites are set and yolks are still runny, about 5 minutes.

BREAKFAST SKILLET

Steps:

• Preheat oven to 350°F.
• Combine potato cubes with cumin and black pepper.
• Drizzle olive oil over potatoes, and mix well.
• Place on a baking pan and bake for 30 minutes, until browned and crispy.
• When potatoes are about halfway through baking, spray a saucepan with nonstick cooking spray and saute the green pepper, onion, and mushrooms.
• Remove from heat, add tomato, and set aside.
• Prepare the eggs any way you like (I like them over-medium).
• When potatoes are done, mix well with veggies.
• Sprinkle with cheese.
• Place eggs on top and enjoy!

CHEESY CREOLE BREAKFAST SKILLET

Steps:

• For the Creole sauce: Whisk together the mayonnaise, mustard, Cajun seasoning, paprika, pickle, hot sauce, Worcestershire sauce, garlic and chives in a small bowl until combined. Cover and refrigerate until the skillet is done.
• For the skillet: Preheat the broiler. Toss the shrimp with the House Seasoning in a small bowl and set aside.
• Melt the butter in a large (12-inch) cast-iron skillet over medium heat. Add the onions and green and red peppers and cook, stirring occasionally, until the onions begin to turn translucent, about 5 minutes. Add the shrimp, andouille and garlic and cook, stirring constantly, until the shrimp are opaque and the sausage is heated through, about 2 minutes.
• Add the eggs and milk and slowly scramble the mixture with a silicone spatula, scraping up large curds from the bottom of the pan. As soon as the eggs are almost set, but still a tiny bit runny (about 2 minutes), remove from the heat and sprinkle with the Cheddar.
• Broil until the cheese melts, 10 to 15 seconds. Remove the skillet from the oven, drizzle with some Creole sauce, and sprinkle with the green onions.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.