Loaded Breakfast Potato Skins

Loaded Breakfast Potato Skins

Seasoned potato skins loaded with potatos, eggs, bacon and cheese.

Ingredients

4 large russet potatoes
5 large eggs, scrambled and cooked
1 Tablespoon Milk
8 slices bacon, cooked and crumbled
1/2 tsp McCormick® garlic powder
1/2 tsp McCormick® paprika
1/4 tsp McCormick® pepper
½ teaspoon salt
2 Tablespoon Olive oil
1/2 cup shredded cheddar cheese
Optional toppings: green onions, salsa, sour cream

Directions

Preheat oven to 375 degrees. Wash and scrub potatoes and prick with fork. Wrap in foil and bake for 1 hour.
Beat eggs together with the milk. Add to a medium skillet and scramble until no longer runny. Place into a medium sized mixing bowl. Add the cooked and crumbled bacon to the eggs.
Once the potatoes are baked and slightly cooled, cut them in half lengthwise. Scoop out the pulp leaving about ¼ inch of layer around the skin. Put the pulp with the eggs and bacon.
In a small bowl mix together garlic powder, paprika, pepper, and salt. Lay the potato skins on a greased baking sheet skin side up and brush with olive oil. Sprinkle about half of the spices on top of the potato skins. Bake at 475 for about 8 minutes. Remove from oven.
Sprinkle remaining spices with the eggs, potato, and bacon. Fill the tops of each potato skin with the eggs, potato, and bacon and top with cheese. Put back into the oven for about 2 minutes or until cheese has melted. Top with your favorite toppings.

From:
The Recipe Critic

October 27th, 2015|Appetizer, Breakfast|

Ham and Cheese Swirl Bread

Ham and Cheese Swirl Bread

A tasty bread with Ham and Cheese.

Ingredients

1 cup self rising flour
1 cup of Greek or natural yogurt
ham
mozzarella cheese

Directions

In a bowl, combine the flour and yogurt and bring together to form a ball
Turn out onto a floured board. Knead for 5-8 minutes.
Roll out half of the dough, put the cheese and bacon on top, roll out the other half and place that on top. Roll up into a long tube and cut into 1 inch slices.Sprinkle with cheese.
Bake at 350 for 20 mins or until golden.

November 28th, 2014|Appetizer, Bread, Breakfast|

Pumpkin Cinnamon Roll Monkey Bread

Pumpkin Cinnamon Roll Monkey Bread

Give your monkey bread a little pumpkin twist with pumpkin spice rolls!

Ingredients

2/3 cup granulated sugar
3 cans Pillsbury™ Grands!™ pumpkin spice rolls with icing
1/3 cup chopped unwrapped caramels or caramel bits
1/3 cup chopped pecans or walnuts
3/4 cup butter
1 cup packed brown sugar

Directions

Heat oven to 350°F. Butter 15-cup fluted tube cake pan. Place granulated sugar in resealable food-storage plastic bag.
Separate dough from all cans into 15 rolls. Cut each roll into quarters to make 60 pieces. Place about 15 roll pieces in bag with sugar; shake to coat.
Arrange pieces in pan. Top with one-third of chopped caramels and pecans. Repeat layers ending with roll pieces.
In microwavable bowl, microwave butter on High until melted. Stir in brown sugar. Pour over roll pieces.
Bake 40 to 45 minutes. Remove from oven to cooling rack. Cool in pan 15 to 20 minutes. Place cooling rack upside down over pan; turn rack and pan over. Remove pan.
Spoon icing into small microwavable bowl. Microwave on High a few seconds or until icing can be poured. Pour over monkey bread. To serve, pull apart pieces of bread.

From: Pillsbury.com

November 20th, 2014|Breakfast|

Cinnamon Roll Casserole

Cinnamon Roll Casserole

Assemble this cinnamon roll casserole the night before so it’s ready to bake in the morning.

Ingredients

2 cans (12.4 oz each) Pillsbury™ refrigerated cinnamon rolls with cream cheese icing
1 package (8 oz) cream cheese
6 eggs
1/2 cup sugar
2 tablespoons ground cinnamon
2 1/4 cups half-and-half
1 teaspoon vanilla

Directions

Heat oven to 375°F. Grease 13×9-inch (3-quart) glass baking dish with shortening, or spray with cooking spray.
Separate dough from both cans into 16 rolls; return icing to refrigerator. Arrange rolls as evenly as possible in baking dish. Bake 13 to 17 minutes or until golden brown on top. Remove from oven to cooling rack; cool completely, about 30 minutes.
When rolls are cool, cut each into 9 pieces, cutting lengthwise into 3 pieces then cutting each piece into thirds. Remove half of pieces from baking dish. Distribute remaining half of pieces evenly in bottom of baking dish.
Cut block of cream cheese into 8 rows by 5 rows to make 40 small squares. Evenly distribute cream cheese squares over roll pieces in baking dish. Layer second half of roll pieces evenly over cream cheese. Set aside.
In large bowl, beat eggs, sugar, cinnamon, half-and-half and vanilla with whisk until well combined. Pour egg mixture evenly over top of casserole. With back of spoon, press mixture down so rolls pieces absorb as much of egg mixture as possible. Cover dish with foil; refrigerate overnight, 6 to 8 hours.
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November 18th, 2014|Breakfast|

Banana Bread Crunch Cake

This recipe is great served warm for breakfast or dessert–whichever you prefer!

Banana Bread Ingredients

1 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup butter, melted
1/2 cup milk
1 egg
1 teaspoon vanilla
2 medium bananas

Cobbler Crunch Topping Ingredients

1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 cup quick-cooking or old-fashioned oats
1/8 teaspoon salt
1/2 cup butter, melted
1 cup Cinnamon Toast Crunch® cereal
1/2 cup chopped pecans

Directions

Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
In large bowl, mix 1 cup flour, the granulated sugar, baking powder, cinnamon and 1/4 teaspoon salt. Add 1/2 cup melted butter, the milk, egg and vanilla; mix well. Mash 1 banana (about 1/2 cup), and add to batter; mix well. Pour into pan. Cut remaining banana into 1/4-inch slices; place in single layer over batter.
In medium bowl, mix 1/2 cup flour, the brown sugar, oats and 1/8 teaspoon salt. Stir in 1/2 cup melted butter. Add cereal and pecans; mix well. Sprinkle topping over banana slices.
Bake 30 minutes. Remove from oven, loosely cover with foil. Bake 10 to 15 minutes longer or until toothpick inserted in center comes out clean. Place on cooling rack; cool 15 minutes before serving. Serve with vanilla ice cream, if desired.

From: Pillsbury.com

March 12th, 2014|Breakfast, Dessert|