Basically, this is the kitchen sink approach to a hearty breakfast. Leftover meats, potatoes, and veggies are browned slightly, an egg/cheese mixture is poured over and it's baked until set. This recipe takes the long approach, in case you don't have too many leftovers in the fridge.
1. Put oven rack in upper-middle of oven. Preheat broiler. Whisk eggs, milk, 1/4 teaspoon salt and 1/4 teaspoon pepper in medium bowl.
2. Melt half of the butter in a medium, oven proof, non-stick skillet over medium heat. Cook the onion and pepper until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Transfer to a plate.
3. Melt the remaining butter and add the potatoes to the skillet. Season with salt and pepper and cook until golden brown, 5 to 7 minutes. Add the meats and cook until browned. Add the onion mixture back into the skillet. (With leftovers, simply melt all the butter, add all the veggies and meats and cook until brown, about 5 minutes, before continuing on to the next step.)
4. Stir the cheese into the egg mixture and add it to the skillet. Using a rubber spatula, cook by scraping from the bottom of the skillet until large curds form but the eggs are still wet, about 2 minutes. Shake the skillet to distribute the eggs evenly and cook, without stirring, until the bottom is set, about 1 minute.
5. Broil until the surface is spotty brown, 3 to 4 minutes. Remove from the oven and let rest for 5 minutes before slicing and serving.
I've used salami, pepperoni, pork roast, and roast beef in any combination to make a delicious breakfast.
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Serving Size: 1 Serving (204g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 403 | ||
Calories from Fat: 279 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.9g | 41 % | |
Saturated Fat 12.5g | 63 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 327mg | 101 % | |
Sodium 672.2mg | 23 % | |
Potassium 408.5mg | 11 % | |
Total Carbohydrate 11.2g | 3 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 10.1g | ||
Protein 20.2g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 403
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