CRISPY CHEESY HASH BROWN EGG BAKE RECIPE BY TASTY
Here's what you need: russet potato, salt, pepper, garlic powder, cayenne pepper, onion powder, shredded parmesan cheese, olive oil, cheddar cheese, deli ham, large eggs, fresh chive
Provided by Matthew Johnson
Categories Breakfast
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F (200°C). Grease a 9x13-inch (23x33-cm) baking dish with non-stick cooking spray
- Peel the potatoes, then shred on the large holes of a box grater. Transfer to a large bowl of water and swirl around to remove excess starch. Drain and rinse, then place the potatoes in a clean kitchen towel and squeeze until they're completely dry.
- Add the shredded potatoes to a clean, large bowl with the salt, pepper, garlic powder, cayenne, onion powder, Parmesan cheese, and olive oil. Toss until fully combined.
- Transfer the potato mixture to the baking dish. Spread evenly.
- Bake for 1½ hours, or until the potatoes are tender throughout and golden brown on the top and bottom.
- Press the bottom of a glass into the potato mixture to create 6 evenly spaced wells.
- Shingle slices of cheddar cheese and ham around the wells, then crack an egg into each one.
- Bake for 15 minutes more, or until the cheese melts and the egg whites are set. The egg yolks should still be slightly soft.
- Serve and sprinkle with chives, if desired.
- Enjoy!
Nutrition Facts : Calories 541 calories, Carbohydrate 62 grams, Fat 22 grams, Fiber 5 grams, Protein 23 grams, Sugar 3 grams
BAKED EGG ROLLS
These egg rolls are low in fat but the crispiness from baking will fool you into thinking they were fried! -Barbara Lierman, Lyons, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Coat a large skillet with cooking spray; heat pan over medium heat. Add the first 6 ingredients; cook and stir until vegetables are crisp-tender, about 3 minutes. Add chicken; heat through. , In a small bowl, combine the cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened; remove from the heat., Spoon 1/4 cup chicken mixture on the bottom third of 1 egg roll wrapper; fold sides toward center and roll tightly. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place seam side down on a baking sheet coated with cooking spray. Repeat., Spritz tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Freeze option: Freeze cooled egg rolls in a freezer container, separating layers with waxed paper. To use, reheat rolls on a baking sheet in a preheated 350° oven until crisp and heated through.
Nutrition Facts : Calories 146 calories, Fat 2g fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 250mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
BAKED EGG CRISPS
Make and share this Baked Egg Crisps recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°.
- In a large skillet, cook the bacon over med-high heat until crisp, 5-7 minutes.
- Drain the bacon on a paper towel-lined plate, then crumble it up.
- Spread one side of each slice of bread with the butter.
- Press the slices, buttered side up, into each of six 4-ounce ramekins.
- Bake until pale golden, about 8 minutes.
- Remove from the oven and decrease oven temperature to 350°.
- Crack an egg into each ramekin.
- Season the eggs with salt and pepper to taste.
- Sprinkle each one with 1/2 teaspoon of the Parmesan.
- Bake until the whites are set but the yolks are still nice and runny, 15-20 minutes.
- Serve topped with the crumbled bacon.
Nutrition Facts : Calories 212.2, Fat 13.3, SaturatedFat 5.5, Cholesterol 202.3, Sodium 311.9, Carbohydrate 13.1, Fiber 0.6, Sugar 1.3, Protein 9.5
OVEN-BAKED EGG & CHIPS
This deliciously simple meal can all be prepared in one pan for minimum washing-up
Provided by Good Food team
Categories Breakfast, Dinner, Main course
Time 40m
Number Of Ingredients 5
Steps:
- Heat oven to 190C/170C fan/gas 5. Tip the potato wedges into a roasting tin. Drizzle over the oil and sprinkle over the paprika. Season and mix well to coat the potatoes. Roast for 25 mins, turning halfway through, until almost tender.
- Nestle the tomatoes, cut-side up, amongst the potatoes. Make 2 spaces in the tin and crack an egg into each one. Return to the oven for 6-8 mins until the eggs are just set.
Nutrition Facts : Calories 303 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.26 milligram of sodium
CRISPY BAKED EGG ROLLS
Make and share this Crispy Baked Egg Rolls recipe from Food.com.
Provided by ratherbeswimmin
Categories Asian
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°.
- Heat 1/4 cup water in a wok until simmering; cook the onion, garlic, and ginger for about 5 minutes or until the onion is soft but not browned.
- Add in the cabbage, celery, bamboo shoots, water chestnuts, and mushrooms; cook about 8 minutes or until the vegetables are softened.
- Remove wok from heat; add in the soy sauce, rice wine, and honey; toss well.
- Place the mixture in a colander over a bowl and let stand 10 minutes to drain of any excess moisture.
- Make sure your work surface is dry; stack the egg roll wrappers with 1 corner pointing away from you.
- Have a small bowl of water ready; spoon 1/4 cup of filling into the center of each wrapper.
- Lightly brush the edges of the wrapper with water.
- Fold the side corners to the center, covering the filling; next bring the bottom corner to the center, tuck slightly under the filling and continue to roll the wrapper into a cylinder, sealing the top corner by moistening it slightly with water and pressing it down.
- Place the egg rolls, seam sides down, on two nonstick baking pans without crowding; lightly brush eggrolls with sesame oil.
- Bakein the center of the oven, turning once, for 15-20 minutes or until golden and crisp.
- Remove from the oven and serve immediately.
Nutrition Facts : Calories 246.3, Fat 3.4, SaturatedFat 0.5, Cholesterol 5.8, Sodium 485.8, Carbohydrate 46.1, Fiber 2.8, Sugar 4.2, Protein 7.7
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