Author: saqibkhan

Ingredients

Original recipe (1X) yields 12 servings

• 1 (30 ounce) package frozen shredded hash brown potatoes, thawed
• 2 ½ teaspoons salt
• 1 teaspoon ground black pepper
• 2 ½ tablespoons olive oil
• ⅔ cup shredded Cheddar cheese
• 12 eggs
• 2 tablespoons water
• 8 slices cooked bacon, crumbled – divided
• ¼ cup shredded Cheddar cheese, divided

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Grease 24 muffin cups.
2. Mix hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded Cheddar cheese in a bowl. Divide mixture between prepared muffin cups and use your fingers to shape potato mixture into nests with hollows in the middle.
3. Bake in the preheated oven until hash browns are browned on the edges and cheese has melted, 15 to 18 minutes. Remove hash brown nests.
4. Reduce oven temperature to 350 degrees F (175 degrees C).
5. Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon Cheddar cheese.
6. Bake in the oven until eggs are set, 13 to 16 minutes. Let cool in pans and remove by sliding a knife between potato crust and muffin cup.

Ingredients

Original recipe (1X) yields 4 servings

• 4 slices bacon, cut into 1-inch pieces
• 1 onion, chopped
• 3 russet potatoes, scrubbed, chopped into 3/4-inch cubes
• ¼ cup water
• 2 green onions, sliced
• 2 cloves garlic, minced
• ½ teaspoon smoked paprika
• kosher salt and freshly ground pepper to taste
• 4 large eggs
• 1 cup shredded Cheddar cheese

Directions

1. Gather all ingredients.Dotdash Meredith Food Studios
2. Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; reserve most of the bacon fat in the skillet.Dotdash Meredith Food Studios
3. Crumble bacon and set aside.Dotdash Meredith Food Studios
4. Reduce heat to medium. Cook and stir onion in reserved bacon fat until slightly softened, about 5 minutes. Add potatoes; toss to coat evenly in bacon fat. Pour in water and cover the skillet. Cook, stirring occasionally, until potatoes are tender, about 20 minutes.Dotdash Meredith Food Studios
5. Mix in green onions, garlic, and paprika. Season with kosher salt and pepper. Make 4 wells in potato mixture using a wooden spoon, revealing the bottom of the skillet.Dotdash Meredith Food Studios
6. Crack an egg into each well; season with salt and pepper.Dotdash Meredith Food Studios
7. Sprinkle Cheddar cheese and bacon over the entire skillet.Dotdash Meredith Food Studios
8. Cover and cook until egg whites are set and yolks are still runny, about 5 minutes. Serve and enjoy!

Ingredients

Original recipe (1X) yields 18 servings

• 8 ounces bacon
• ½ cup butter, softened
• ½ cup white sugar
• ½ cup packed brown sugar
• 1 egg
• ½ teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups quick-cooking oats
• ⅞ cup confectioners’ sugar
• 1 ½ tablespoons water, or as needed
• 1 ½ tablespoons real maple syrup

Directions

1. Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. When cool, chop bacon; set aside.
2. Beat butter, white sugar, and brown sugar together in a large bowl with an electric mixer on medium speed until fluffy, beat in egg and vanilla extract until thoroughly combined. Whisk flour, cinnamon, baking soda, and salt together in a separate bowl; stir into butter mixture. Gradually stir in bacon and oats, about ⅓ cup oats at a time. Cover dough with plastic wrap; refrigerate at least 1 hour.
3. Preheat the oven to 375 degrees F (190 degrees C). Thoroughly grease baking sheets.
4. Scoop about ⅓ cup dough per cookie and roll into balls; place at least 3 inches apart on the prepared baking sheets. Flatten balls slightly using a fork dipped in water.
5. Bake in the preheated oven until golden brown with slightly browner edges, 10 to 12 minutes. Cool on baking sheets 3 to 5 minutes before transferring to wire racks to cool completely.
6. Meanwhile, whisk confectioners’ sugar, water, and maple syrup together in a bowl until smooth; let stand about 5 minutes to slightly thicken. Drizzle on tops of cookies; let stand to set before storing, about 20 minutes.

Ingredients

Original recipe (1X) yields 12 servings

• cooking spray
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 bunch green onions, chopped
• 8 large eggs
• 2 ¾ ounces fully-cooked bacon pieces (such as Oscar Mayer®)
• ¼ cup whole milk
• 1 pinch garlic powder, or to taste
• 1 pinch onion powder, or to taste
• salt and ground black pepper to taste
• ½ (8 ounce) package shredded mild Cheddar cheese

Directions

1. Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.Grant Webster / Food Stylist: Holly Dreesman / Prop Stylist: Gabe Greco
2. Place bell peppers and green onions into a large bowl.Grant Webster / Food Stylist: Holly Dreesman / Prop Stylist: Gabe Greco
3. Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper.Grant Webster / Food Stylist: Holly Dreesman / Prop Stylist: Gabe Greco
4. Sprinkle Cheddar cheese into the bowl and whisk until incorporated.Grant Webster / Food Stylist: Holly Dreesman / Prop Stylist: Gabe Greco
5. Pour mixture equally into the prepared muffin cups.Grant Webster / Food Stylist: Holly Dreesman / Prop Stylist: Gabe Greco
6. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Let cool slightly before serving.

Ingredients

1/2x1x2x

Original recipe (1X) yields 18 servings

• cooking spray
• 18 refrigerated biscuits (unbaked)
• 8 ounces breakfast sausage
• 7 large eggs
• ½ cup milk
• salt and ground black pepper to taste
• 1 cup mild shredded Cheddar cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease 18 muffin cups with cooking spray.
2. Roll out biscuit dough on a lightly floured surface to form 5-inch rounds. Place each round in the prepared muffin cups, pressing into the base and sides to form a dough cup.
3. Cook and stir sausage in a skillet over medium-high heat until browned and cooked through, 5 to 10 minutes; drain fat. Spoon sausage into dough cups.
4. Whisk eggs, milk, salt, and pepper together in a bowl until well-beaten. Pour egg mixture into each dough cup, filling each just below the top of the biscuit dough. Sprinkle Cheddar cheese on top of egg mixture.
5. Bake in the preheated oven until eggs are set and biscuit dough is golden, 15 to 18 minutes.

Ingredients

Original recipe (1X) yields 12 servings

• 1 (16 ounce) package ground pork breakfast sausage
• 8 large eggs
• 1 (10.5 ounce) can condensed cream of mushroom soup
• 1 ¼ cups milk
• 1 (4.5 ounce) can sliced mushrooms, drained
• 1 (32 ounce) package frozen potato rounds or Tater Tot rounds
• ½ cup shredded Cheddar cheese

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.Allrecipes / Qi Ai
2. Cook sausage in a skillet over medium-high heat until evenly browned. Drain and set aside.Allrecipes / Qi Ai
3. Beat eggs, soup, and milk together in a large bowl. Stir in sausage and mushrooms.Allrecipes / Qi Ai
4. Add to the prepared baking dish. Stir in frozen potato rounds.Allrecipes / Qi Ai
5. Bake in the preheated oven until the center is set and the casserole reaches 160 degrees F (71 degrees C), 45 to 50 minutes. Sprinkle with cheese, and bake until the cheese melts, about 10 minutes more.

Ingredients

Original recipe (1X) yields 4 servings

• 6 ounces chorizo sausage
• cooking spray
• 6 large eggs
• ¼ cup milk
• ½ teaspoon salt
• ½ teaspoon pepper
• 8 (6 inch) corn tortillas
• 1 cup shredded Monterey Jack cheese
• ½ cup salsa
• 1 dash hot pepper sauce (e.g. Tabasco™), or to taste

Directions

1. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove sausage to a plate. Drain and discard grease; wipe the skillet clean with a paper towel.
2. Place the same skillet over medium heat and grease with cooking spray. Whisk together eggs, milk, salt, and pepper in a medium bowl; pour into the prepared skillet. Cook and gently stir until scrambled and almost dry. Add sausage; continue to cook and stir until firm.
3. Meanwhile, warm a second skillet over high heat. Cook tortillas until hot and crispy on the edges, but still pliable, about 45 seconds per side.
4. Sprinkle Monterey Jack cheese evenly onto hot tortillas. Top each with scrambled eggs, salsa, and hot pepper sauce.

Ingredients

Original recipe (1X) yields 2 servings

• 2 tablespoons olive oil
• 4 eggs, beaten
• 1 (15 ounce) can black beans, drained and rinsed
• 1 avocado, peeled and sliced
• ¼ cup salsa
• salt and ground black pepper to taste

Directions

1. Heat olive oil in a small skillet over medium heat. Pour eggs into skillet; cook and stir eggs until set, 3 to 5 minutes.
2. Place black beans in a microwave-safe bowl. Microwave at High power until warm, about 1 minute. Divide between two bowls.
3. Divide scrambled eggs between each bowl; top each with avocado and salsa, then season with salt and black pepper.

Ingredients

Original recipe (1X) yields 2 servings

• ½ cup water
• ¼ cup red quinoa
• 1 ½ teaspoons olive oil
• 2 eggs
• 1 pinch salt and ground black pepper to taste
• ¼ teaspoon seasoned salt
• ¼ teaspoon ground black pepper
• 1 avocado, diced
• 2 tablespoons crumbled feta cheese

Directions

1. Stir water and quinoa together in a rice cooker; cook until quinoa is tender, about 15 minutes.
2. Heat olive oil in a skillet over medium heat and cook eggs to desired doneness; season with seasoned salt and pepper.
3. Combine quinoa and eggs in a bowl; top with avocado and feta cheese